TYLER — 4 cups chicken broth
2 garlic cloves, smashed
2 teaspoons cornstarch
2/3 cup heavy cream or fat-free half-and-half
1 bunch fresh asparagus, trimmed and sliced diagonally
½ cup freshly grated Parmesan cheese
1 (16-20 ounce) package refrigerated or dried cheese tortellini, cooked and drained

Boil broth with garlic cloves until reduced to 1 cup. This takes about 5-6 minutes. Remove garlic cloves and reduce broth to a simmer. Stir cornstarch in with cream in a small bowl. Whisk into the hot broth and allow to thicken, about 1 minute, stirring the entire time. Add asparagus and simmer two more minutes. Stir in cheese and tortellini and gently heat through, tossing to combine.