Linguine with Fresh Tomatoes and Asparagus
2 Tablespoon olive oil
11-12 oz think asparagus
2 large cloves garlic, minced
4 large plum tomatoes, diced (or two large slicing tomatoes-what's on hand!)
1 cup water
2 teaspoons Instant Chicken Bouillon
1 lb linguine cooked according to package
1/2 cup Parmesan cheese
Heat oil in large skillet. Add asparagus; cook, stirring occasionally, until tender. Add garlic; cook until tender. Stir water and bouillon; bring to a boil. Add tomatoes and remove from the heat.
Prepare past according to package directions. Toss with asparagus mixture. Let cool slightly and toss with Parmesan Cheese. (If the noodles are to hot the cheese seems to clump and melt together leaving lumps of cheese--not to appealing to the eye). Season with ground black pepper if desired.