Mushroom and asparagus tortellini

Ingredients:

500 g button mushrooms
500 g white asparagus
250 g tortellini
200 ml rice cream
parsley
garlic powder
oil, salt and pepper

Preparation:
Peel the asparagus and cut into pieces 2 cm long. Cook, then leave to drain.

Fry the mushrooms, then add the asparagus. Season with garlic powder, salt and pepper.

Cook the tortellini in boiling water, then add to the mushrooms and asparagus. Stir in the cream, diluting with a little of the cooking liquid if too thick. Sprinkle with freshly chopped parsley and serve at once.