Creamy Ditalini with Asparagus

I love asparagus and it's now affordable fresh asparagus season ;-)

Ingredients:

• 3 tbsp extra virgin olive oil
• 1 tsp minced garlic
• 1 lb fresh asparagus, trimmed and cut into 1 inch pieces
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• 1/2 lb ditalini pasta (small sea shells are fine if your market doesn't carry it)
• salt and pepper to taste
• 3 cups boiling water
• 2/3 cup milk (cream if you prefer)
• 1/2 cup Romano cheese, finely shredded, plus more for garnish

Directions:

Heat olive oil in a large saucepan over medium heat. Add garlic and cook, while stirring, until just beginning to turn golden, about 2 minutes. Stir in the asparagus and cook, while stirring, until the pieces are bright green, about 2 minutes. Stir in the pasta, tossing to coat with oil, and sprinkle with salt and pepper.

Pour boiling water into the saucepan and bring back to a boil. Stir the pasta mixture frequently to prevent sticking and cook the pasta al dente. Remove the pot from the heat and drain if there is excess liquid.

Stir in the milk and Romano cheese in to the pasta mixture and stir until thoroughly heated.

By Deeli from Richland, WA