16 thin stalks fresh asparagus
1 Tbsp. olive oil
4 cloves garlic, thinly sliced or minced
6 medium plum tomatoes, seeded and chopped
1/4 c. dry white wine
1/4 tsp. each salt and pepper
1 Tbsp. butter
1 (9 oz.) pkg. refrigerated angel hair pasta
1/4 c. shredded fresh basil

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 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 until melted.

Meanwhile, prepare pasta and drain. Return to pan and toss with asparagus mixture and basil. Makes 3 entrees.