Penne With Asparagus & Porcini Cream

1/2 oz dried porcini
1/2 cup water
8 oz asparagus, washed, trimmed and cut into 1-inch length pieces
1 cup heavy cream
2 tsp fresh lemon juice
salt
12 oz penne
coarsely ground black pepper

1) Combine the porcini and water in a small saucepan; heat to boiling; simmer, uncovered, 5 minutes; let stand, off heat, 10 minutes.  Strain the liquid through a fine sieve or a sieve lined with a piece of dampened cheesecloth; reserve the liquid.  Rinse mushrooms, checking carefully for grit.  Finely chop mushrooms and set aside.
2) Meanwhile, steam the asparagus on a steaming rack set over 1 inch boiling water, covered, until crisp-tender, about 5 minutes; remove rack from pan.
3) Combine the cream, porcini liquid, and the chopped porcini in a deep saucepan.  Heat to boiling, stirring occasionally, until liquid is reduced to 2/3 cup, about 10 minutes.  Add the lemon juice and a pinch of salt.
4) Meanwhile, cook the pasta in plenty of boiling salted water until al dente, or firm to the bite, about 10 minutes; drain.  Toss with the cream mixture and the asparagus.  Sprinkle with pepper.

Review:  I picked the recipe, as I interpreted the dried porcini to be the porcini powder a co-worker shared with me (thanks Barbara!).  Clearly, I had not read the directions.  Oh well, I used my freeze dried mushroom mix from Costco, which is more than just porcini, reduced the water amount and tossed some porcini powder in, too.  This was yummy and filling.  :)