1 tsp. olive oil
1 clove garlic, minced
1 shallot, minced
2 T. fresh parsley, minced
2 T. fresh mint, minced
2 cups chopped cherry tomatoes
1 1/2 cups fresh asparagus tips
8 ounces dried angel hair pasta
1/4 cup fresh grated parmesan cheese
salt and pepper to taste
Heat the oil in a medium nonstick skillet over medium-high heat; add garlic, shallot, parsley, and mint. Reduce heat to medium and saute’ until the shallot is soft. Add tomatoes and cook, stirring often, until the tomatoes are a pulpy sauce. Stir in the asparagus tips and cook just until tips are cooked through and still bright green.
Meanwhile, cook the pasta in boiling water until al dente’;drain well. Add pasta to sauce and toss until well mixed. Season with salt and pepper. Sprinkle with cheese when serving.