How to make it

  • Preheat oven to 300 degrees. Place cherry tomatoes on sheet pan, and drizzle with 1/4 cup olive oil. Bake about 20 minutes, until tomatoes are a bit shriveled and slightly brown at the edges. Remove from oven, and reserve. Slice head of roasted garlic in half horizontally. Squeeze each half to extract meat, and reserve.
  • Place wine, butter, and asparagus in sauté pan or skillet over high heat. After wine-asparagus mixture comes to a boil, add tomatoes and garlic meat. When all but 1/4 cup of liquid has evaporated, reduce heat to medium and add salt and pepper to taste.
  • Fill deep saucepan with water. Add pinch of salt and pepper, and bring to boil.
  • Drop pasta into boiling water, and cook until it is al dente, about 2 minutes. Drain pasta, and add to asparagus-tomato mixture. Add basil and remaining olive oil. Toss pasta and sauce, then spoon into 4 bowls and crumble goat cheese on top. Serves 4.
  • you can add some roasted chicken to this or whatever makes you

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  • JoeyJoan 4 years ago
    This looks very good. I will be adding the ingredients to this weeks shopping list. Thanks for sharing.
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