Asparagus Sauce

4 servings

• 2 Tablespoons margarine or butter
• 2 Tablespoons Vegetable Broth
• 2 cloves minced garlic
• 2 pounds fresh asparagus
• 1 1/2 16 oz. cans canned tomatoes,
     or 5 whole,peeled,seeded
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 1/2 teaspoons dried basil
• 1/4 cup freshly grated parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1/2 cup pine nuts, (pignoli nuts)
     or toasted walnuts
• 1 pound whole wheat spaghetti,
     or noodles, macaroni

Peeling Tomatoes: Cut out the stem; plop tomatoes into boiling water for about 1 minute; remove from water with a slotted spoon and immediately drop into a bowl of cold water and ice cubes (to stop the cooking process); peel should practically slide off easily with the help of a paring knife.

In a large 12-inch skillet, heat margarine & broth and saute the garlic and the stems of the asparagus, cut on the bias, into 1-inch lengths (reserve tips), until crisp-tender.

Add the chopped tomatoes, asparagus tips, salt, pepper, and basil. Cook for 3 to 5 minutes.

Stir in the parsley and pine nuts. Serve over (or toss with) cooked spaghetti and sprinkle with cheese

Bon appetit!