Portabello Mushroom and Asparagus Pasta

In a large frying pan over medium heat, melt the butter and heat the olive oil. Cut the mushroom caps in half and slice 5mm thick. Cook mushrooms in the frying pan 8 minutes or until tender and lightly browned. Season with salt. Stir in the chicken stock and Boursin cheese. Reduce heat and simmer, stirring constantly, until well blended.

Bring a large saucepan of lightly salted water to the boil. Add pasta shells and cook for 5 minutes. Place the asparagus into the saucepan and continue cooking 5 minutes, until the pasta is al dente and the asparagus is tender; drain. Toss with the mushroom sauce to serve.