Ingredients 1 Box Dried Spaghetti
½ Lb Asparagus
8 Sun Dried Tomatoes, cut in strips
2 T Olive Oil
½ tsp Crushed Garlic
½ C. Parmesan Cheese, grated
Kosher Salt and White Pepper
8oz Smoked Mozzarella, Diced

Method
Prepare the asparagus by slicing on the bias the front flower of the asparagus spear and then cutting into 1/2” lengths the rest of the stalk, stopping before you get to the tough end part. Blanch in heavily salted bailing water for about 1-2 minutes, maximum. Then stop the cooking by draining the asparagus in a colander and “shocking” it in ice water. Drain and set aside. Start cooking the pasta in boiling, salted water and while the pasta is cooking, begin making your sauce. In a heavy bottom sauté pan over medium heat, sauté the garlic in olive oil and then add the sun dried tomatoes and asparagus. Saute for about 2-3 minutes and when pasta is done, add to asparagus along with some of the pasta cooking water and Parmesan cheese. Season with salt and pepper and right before serving add the smoked mozzarella just to briefly melt it. Serve in individual pasta bowls. Enjoy!