A Favorite (And Easy!) Meal

This recipe is a staple in my kitchen.  It's one of the first things I learned how to cook from my dad and it's so easy that it gets made often.  That and it makes great leftovers.  Although it does contain asparagus, which is not Patrick's favorite so he grumbles a little about this one.  Oh well!

Asparagus Pasta Salad
3 c. dry pasta
1 bunch asparagus, cut into 1 inch pieces
1 pint cherry tomatoes, halved
1/4 c. grated Parmesan cheese
2 tsp. olive oil
3 cloves garlic, crushed
salt
pepper
crushed red pepper (optional)
grilled chicken (optional)

Cook the pasta as directed on the box.  Steam the asparagus until al dente.  In a large saute pan on medium heat, pour in the olive oil in the pan and add the garlic.  Then add the halved cherry tomatoes.  Add some salt and pepper.  When the asparagus are done steaming, add them to the saute pan.  Continue to saute and add more salt and pepper, if needed.  Pour the cooked pasta into a large bowl.  Then add the sauteed tomatoes and asparagus to the pasta and mix.  If it's on the dry side, add a little more olive oil.  Let the mixture cool a bit and then add the cheese.  You're not looking for the cheese to melt, you want it to hold its shape.  Then enjoy!

This dish doesn't really use precise measurements, so play around with it until you get it where you want it.  If you like a little more heat, add the crushed red pepper or add some plain chicken if you want to add some protein.  And this is really meant to be enjoyed at room temperature, although you can eat it whatever you want.  This is better than a traditional pasta salad because it won't spoil if you leave it out (makes it great for bringing to get togethers).