What I Had for Lunch Today: Tagliatelle with Mushrooms and Sun-dried Tomatoes

For this recipe, I sautéed in butter and olive oil some fresh chives and parsley snipped from my garden, mushrooms, garlic, homemade lasagne cut into ribbons, sundried tomatoes, a few capers, salt and freshly ground pepper. I garnished it with ten spears of sautéed asparagus.
For anyone who wants to reproduce this dish:
buon appetito!