16 thin stalks fresh asparagus
1 Tablespoon olive oil
4 cloves garlic - thinly sliced or minced
¼ teaspoon black pepper
6 Italian plum tomatoes - seeded and chopped (2 1/4 cups)
¼ cup white wine
¼ teaspoon salt
1 Tablespoon of butter
1 9-ounce package of angel hair pasta - refrigerated (Capellini) or box
¼ cup fresh basil
Trim asparagus and rinse in cold water. Remove the tips; set aside. Bias-slice remaining asparagus stalks into 1 1/2 inch pieces and set them aside.
In a large skillet, heat oil over medium heat. Add garlic and 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, cook pasta according to package directions and drain. Return to pan; toss with asparagus mixture and basil.