Mmmm - Fettuccine with Blue Cheese and Asparagus

• 1-1/4 pounds fresh asparagus
• Salt and pepper to taste
• 3/4 pounds fettuccine
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4 ripe plum tomatoes, peeled, seeded and diced
• 2 teaspoons finely chopped garlic
• 1/4 pound blue cheese, crumbled
• 4 tablespoons coarsely chopped fresh basil leaves
• Freshly grated Parmesan cheese

Scrape and trim asparagus and slice diagonally into 1/2-inch lengths.

Bring 2 quarts of lightly salted water to a boil in a large pot. Add the fettuccine and lightly boil for 9 minutes. Reserve 1/4 cup of the water before draining the pasta. Heat olive oil and butter in the pot and add asparagus, tomatoes and garlic. Cook over medium heat for 2 minutes, stirring.

Add fettuccine, blue cheese, basil, the reserved water and salt and pepper to taste. Toss over medium heat and serve with Parmesan cheese on the side.

Tom Warda <tomolga@pacbell.net>