Great recipe which I made with the freshest asparagus and roma tomatoes I was able to get from the green grocer. I prefer more sauce to pasta ratio, so I made with 6 ounces pasta for the 2 of us plus full sauce recipe. I added two scallions which I had leftover in fridge. BF pronouced this "excellent" and I most certainly concur. I did, however, cook asparagus for about 2 minutes longer to make a bit more tender. Thanks for a great Spring recipe! P.S. About 5 tomatoes will make 2 1/4 cups, and to cut back a bit on fat I used less oil in a non-stick skillet.