Instructions

1. Chop the tomatoes up very small, about 1/4 inch pieces. Place in the serving bowl and add salt, olive oil,oregano, lemon zest and juice. Stir well and let sit for at least 10 minutes.
2. Prepare the asparagus by cutting off the white, tough ends and washing well. Then cut the spears into 1/4 inch disks, leaving the final tip whole. Set aside the tips.
3. Bring a large pot of salted water to boil. Check to see if the pasta shape has a suggested time on it, most do. Add the pasta and set the timer for 4 minutes less than the suggested time.
4. When the timer goes off, add the cut asparagus. After one more minute add the tips.
5. When done, drain the pasta and asparagus and add to the bowl with the tomatoes and stir well. Taste and adjust for seasoning. I like it very lemony.
6. The pasta is good immediately, or else at room temperature. I made way too much and ended up eating it for lunch the next few days and it was great. But let it come back to room temperature before servug