Sauté asparagus in garlic, butter and a touch of lemon until the asparagus is tender.
Put one cup of extra virgin olive oil in a bowl. Add 3 garlic cloves (cut in halves to add flavor – take out right before serving), 6 -8 Roma tomatoes diced, the asparagus, and salt and pepper to taste.
Put the bowl in the refrigerator to chill.
Boil the pasta of your choice. I used bowtie noodles.
Drain pasta and let cool. Then pour the tomato and asparagus topping over the pasta. Top with parmesan cheese.
This is a great summer dinner!