better than alfredo/primevara sauce

1/2 cup olive oil
1/4 cup chopped chives
1/4 cup chopped onions
1 cup sliced asparagus
1/4 cup sliced mushrooms
1 cup sliced artichoke hearts (canned)
1/2 cup sun dried tomatoes
1 tablespoon chopped garlic
2 cubes chicken bouillon, dissolved in 1 Tbsp of hot water
1 Tbsp fresh Thyme
1 cup mayonnaise
1 cup heavy cream
milk, as needed
salt and pepper, as needed.

This is sufficient sauce for about 16 or 18 ounces of pasta. Saute chives, onions, and asparagus. When asparagus is tender, add the rest of the vegetables, garlic, chicken bouillon, and Thyme. Stir for two to three minutes. Add rest of the ingredients to make sauce of the consistency you like. Pour over pasta. Sprinkle with fresh grated parmesan.

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