Ingredients
- 16 stalks fresh-thin asparagus
- 1 tablespoon olive oil
- 4 cloves garlic -- minced
- 6 medium plum tomatoes (Roma) (2 1/4 cups) -- seeded and chopped
- 1/4 cup dry white wine
- 1/4 teaspoon salt
- 1 tablespoon butter
- angel hair pasta
- 1/4 cup fresh basil -- shredded
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.