Preheat the oven to 180°C.In a pot, gently heat cream and wine, then add 200g cheese and allow to melt. Whisk through mustard, salt and pepper.
In another pot, heat 1 tbsp butter and sauté tomatoes until the skins split open.In a large bowl, toss together tomatoes, asparagus, pasta, the cheese sauce and two-thirds of the nuts. Transfer to a shallow casserole dish or ramekins.Sprinkle with reserved nuts, cheese and breadcrumbs. Dot with butter, bake for 15–20 minutes or until the cheese has melted and the topping is golden brown.Serves 4–6Words and image:Fairlady magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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