- 6 asparagus spears
- 2 teaspoons lemon juice
- 2 teaspoons olive oil
- 4 ounces dried whole-grain vermicelli
- 1 medium tomato, chopped
- 1 tablespoon minced garlic
- 2 tablespoons chopped fresh basil
- 4 tablespoons freshly grated Parmesan cheese
- 1/8 teaspoon ground black pepper, or to taste
Add 1 teaspoon of the olive oil to a skillet. Saute asparagus over medium-high heat until lightly browned and tender-crisp. Remove from pan and allow to cool. Cut into 1-inch pieces.
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.
Put the pasta to a large bowl. Drizzle the remaining 1 teaspoon olive oil over the pasta and toss gently. Add the tomato, garlic, basil, asparagus, and 2 tablespoons of the Parmesan cheese. Toss to mix evenly.
Divide the pasta between individual plates. Top each serving with 1 tablespoon Parmesan cheese and black pepper, as desired. Serve immediately.