Instructions: Optional: fresh grated parmesean to taste, or nutritional yeast

[i like this simply as it is, but of course, any range of veggies could be added]

chop tomatoes, onion, garlic, and some basil and place in a large cast iron skillet. add olive oil if youre going to use it, and the wine... place under the broiler for 15+ minutes, until the onions and tomatoes start to blacken. the wine will add enough moisure that it doesnt burn completely.

bring the skillet to the stovetop, and add the mushrooms and remaining basil, and cover, with no heat. at the same time, start your pasta water to boil. when your water is boiling, add pasta to water, and add the asparagus to the pasta sauce. turn the sauce heat on to simmer, cover and stir until asparagus is tender, but still crisp. (about 3-5 minutes)

drain pasta, toss with sauce, and serve.

have fresh parmesean or nutritional yeast as a garnish, if desired.

i get lots of compliments on this... and its so easy!

i served on pasta spirals i got from the HFS, garlic pasta!

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