An outrageously delicious pasta toss with tender asparagus, shallots, juicy ripe yellow tomatoes, fresh basil, mozzarella and asiago cheeses.

Orecchiette Pasta with Yellow Tomatoes, Asparagus and Italian Cheeses

1/2 pound asparagus, tough ends discarded
2 shallots, diced
1 clove garlic, diced
2 tablespoons extra virgin olive oil
2 large (about 1 1/2 pounds) ripe yellow tomatoes, peeled and chopped
1/2 cup crispy, dry white wine
1/2 cup vegetable stock
1/2 cup basil, cut in thin "ribbons" (chiffonade)
1/2 pound orecchiette (little ears) pasta, cooked al dente
1/3 cup Wisconsin Mozzarella Cheese, shredded
1/4 cup Wisconsin Asiago Cheese, shredded

1. Cover asparagus with boiling water. Cover and let sit 3 minutes. Drain. Grill on lightly-oiled griddle or skillet over high heat until asparagus is al dente and somewhat browned. Set aside. When cool, cut into 3- to 4-inch pieces.
2. Sauté shallots and garlic in olive oil until translucent. Add tomatoes and sauté until they are soft and give up juices.
3. Add wine and vegetable stock. Boil over high heat until reduced by about a fourth.
4. Add asparagus pieces and basil; mix.
5. Add freshly cooked pasta and stir to coat.
6. Add cheeses and toss to melt.
7. Serve immediately.

Serves 2 main dish; or 4 side dish servings.

Adapted recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.