Ingredients

• 3 tablespoons extra virgin olive oil
• 1/2 pound asparagus, cut into 1-inch pieces
• 1/4 cup sun-dried tomatoes, reconstituted either in olive oil or white wine
• 1/2 teaspoon dried thyme
• 2 to 3 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper to taste
• 1/2 to 1 pound pasta of your choice, cooked
• 1/4 cup grated Parmesan cheese

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Instructions

1. Heat the oil in a saucepan and saute the asparagus for about 4 minutes. Add the tomatoes, thyme, parsley and salt and pepper. Saute an additional 3 to 5 minutes. Pour the vegetables over the cooked pasta and sprinkle the Parmesan cheese over the top.