1/2 lb. Angel Hair Pasta (or pasta of choice), cooked per package directions
1 bunch Asparagus, woody ends snapped off, remainder cut into 2" pieces.
1 large or 2 small shallots, thinly sliced
1 pint grape tomatoes
1/2 c. ricotta cheese
1 T Olive Oil
Salt and pepper to taste
Parmesan for sprinkling
While the water is coming to a boil for the pasta, heat the olive oil in a large skillet over med high heat. Add the shallots and asparagus and cook until shallots are golden brown and asparagus is crisp tender. Season to taste with salt and pepper. Add the tomatoes and cook until they start to pop open. Stir in the Ricotta cheese until melted. Add the cooked pasta and 1/4 c of the pasta cooking water to the skillet and toss to coat. Sprinkle with Parmesan and serve.