Pasta with Gorgonzola Sauce
Cook penne in plenty of boiling salted water until al dente. Drain.
Rinse and dry asparagus, peel lower thirds of stalks. Cut asparagus into 3-4 cm (approximately 1-1/5 inch) long pieces. Peel garlic and cut into thin slices. Rinse and halve tomatoes.
Bring 250 ml (approximately 1 cup) of water and cream to a boil. Add gorgonzola and stir until cheese melts. Season with marjoram.
Heat oil in a pan and saute garlic.
Add asparagus and saute on medium heat until lightly browned.
Add pasta and mix well. Pour cheese sauce over pasta and heat through. Garnish with tomato halves and serve.