Instructions

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 and set them aside.
In a large skillet heat oil over medium heat.
Add the garlic and 1/4 teaspoon pepper; cook 1 minute, stirring constantly.
Add tomatoes and cook about 2 minutes, stirring often.
Add asparagus stalks, wine, and salt to mixture. Cook, uncovered, for 3 minutes.
Add asparagus tips; cook, uncovered, for 1 minute more.
Add butter; stir til melted.

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