Cilantro Fusilli with Shrimp and Asparagus

Ingredients:
1 bunch cilantro
1 cup mayonnaise
1 cup sour cream
2 chopped scallions
1 green tomato seeded and chopped
16 oz Fusilli pasta or penne
3 dozen cooked shrimp peeled and deveined
6 oz jar black olives
2 large red tomatoes seeded and chopped medium size
1 cup Parmesan cheese
1 tsp salt
18 blanched asparagus cut in 2” pieces
1/4 cup chicken stock
1/4 cup dry white wine

Directions:
Cook pasta until tender. Drain and let cool. In a food processor, combine cilantro, mayonnaise, sour cream, scallions and green tomato. Pulse until smooth.
Place pasta in large mixing bowl and add cilantro sauce. Gently mix. Add black olives, tomatoes, shrimp, asparagus, Parmesan cheese and salt. Fold in. Mix chicken stock and white wine, pour over salad and fold in gently. Chill and serve cold. Serves 10 to 12.