Bring a large pot of salted water to boil. Add farfalle and cook according to package directions. Drain pasta and set aside.
Meanwhile, heat butter in skillet over medium heat. Add onions and garlic and saute until onions become translucent. Add mushrooms, asparagus, and sundried tomatoes and cook, stirring occasionally, until mushrooms and asparagus are cooked through. Carefully add brandy to pan and stir vigorously to deglaze. Adjust with salt and pepper, add basil, and finish with cream.
Spoon sauce over cooked pasta and stir to incorporate. Serve warm.
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