Instructions: Holding an asparagus spear in both hands, bend it gently; it will break naturally at the point where the spear becomes tough. Repeat with the remaining spears. Discard the tough ends. You should have about 1 1/2 pounds of tender spears. Cut the spears crosswise into 1/3-inch slices (about the same length as the ditali).

Bring a large pot of salted water to a boil. Add the asparagus and partially cover the pot. When the water returns to a boil, add the pasta. Cook until al dente. Drain. Transfer the pasta and asparagus to a large warm bowl. Add the butter, cheese and salt and pepper. Toss to coat. Serve immediately on warm dishes.

Or using one-third the amount of butter: 585 Calories; 12g Fat (18.7% calories from fat).

NOTES : Janet created this quick one-pot dish, in which the pasta and asparagus cook together and are sauced in the serving bowl. Ditali are short hollow pasta tubes, related to elbow macaroni but even shorter.

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