Instructions: Soak dried tomato strips in the cup of warm water for 3-5 min until they begin to soften. Drain and reserve the liquid.

Heat 5" of water to boiling in large saucepot. Add the asparagus and cook 3 minutes until tender but still crisp. Remove to a bowl and set aside.

In the same of pot of boiling water, cook the pasta. While its cooking:

Heat 1 T olive oil over med. heat; add onion and sautee5 minutes Reduce heat to low; add garlic and sautee3 minutes Stir in tomato liquid, asparagus, thyme leaves and salt. Cook for 5 minutes

Drain pasta; return it to the pot and toss with remaining 1 T olive oil. Place on serving platter and top with tomato-asparagus mixture and mozzarella. Serve immediately; or to serve cold, cool to room temperature, cover and refrigerate.

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