Penne With Asparagus

• 2 Tblsp butter
• 2 Tblsp Olive oil
• 1.5 lb. asparagus with ends trimmed and cut into small pieces
• 2.5 cups chopped onions
• 2 large garlic cloves miniced
• 1 28 oz. can Italian tomatoes
• 2 tsp. dried oregano
• 1/4 tsp. crushed red pepper
• 1 lb. penned
• Parmesan cheese

1. Melt butter in heavy pan. Add asparagus and saute 3 minutes. Using slotted spoon, transfer asparagus to bowl.
2. Add onions and garlic to pan and saute until golden @ 7 minutes. Add tomatoes with juice, oregano and red pepper and bring sauce to a boil.
3. Reduce heat to medium and simmer until sauce thickens, breaking up tomatoes and stirring occasionally (@ 15 mins.)
4. Return asparagus to sauce and cook 3-4 mins until asparagus is tender.
5. Add cooked penned and 1/2 cup parmesan cheese and stir and serve

butter, tblsp olive oil, onions, garlic, italian tomatoes, oregano, red pepper, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/penne-with-asparagus-50190588 (may not work)