Ingredients

Ingredients

• 16 stalks fresh asparagus

• 1 tablespoon olive oil

• 4 cloves garlic, minced

• 6 medium plum (Roma) tomatoes, seeded and chopped (2-1/4 cups)

• 1/4 cup dry white wine

• 1/4 teaspoon salt

• 1 tablespoon butter (no substitutes)

• 1 9-ounce package refrigerated angel hair pasta

• 1/4 cup shredded fresh basil

Preparation

  1. Trim asparagus and rinse in cold water. Remove the tips; set aside. Bias-slice remaining asparagus stalks into 1- to 1-1/2-inch pieces; set aside.

  2. Heat oil in a large skillet over medium heat. Add the garlic and 1/4 teaspoon pepper; cook and stir 1 minute. Add tomatoes; cook and stir about 2 minutes more.

  3. Add asparagus pieces, wine, and salt to mixture. Cook, uncovered, for 3 minutes. Add asparagus tips; cook, uncovered, for 1 minute more. Add butter; stir until melted.

  4. Meanwhile, cook pasta according to package directions. Drain pasta. Return to pan and toss with asparagus mixture and basil. Makes 3 servings.