Farfalle With Shrimp and Asparagus

• 1 pound shrimp
• 1 pound asparagus
• 1 medium onion, chopped
• 1 clove garlic, minced
• 3 tablespoons olive oil
• 1 1/2 cups chopped Italian tomatoes, with their juice
• 3/4 cup dry white wine
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1 pound farfalle
• Coarse salt and freshly ground pepper
• 2 tablespoons flat-leaf Italian parsley

1. Peel the shrimp.
2. Trim the tough ends of the stalks from the asparagus.
3. With a vegetable peeler, pare away any tough skin from the lower half of the stalk.
4. Cut the asparagus into 1 1/2-inch pieces.
5. Cook the asparagus in boiling salted water until barely tender.
6. Rinse under cool running water and drain well.
7. Set aside.
8. Meanwhile, saute the onion and the garlic in 2 tablespoons olive oil until soft.
9. Add the tomatoes, wine and thyme and simmer gently for 20 minutes, covered.
10. Bring 6 quarts salted water to boil for the farfalle.
11. Cook the farfalle until al dente.
12. While it is cooking, add the shrimp to the sauce, cook for 3 minutes, stirring, then add the asparagus and heat through.
13. Correct seasoning.
14. Drain the farfalle and toss the pasta in a heated bowl with the remaining tablespoon of olive oil.
15. Then add the sauce and toss well.
16. Serve immediately.
17. Sprinkle with parsley.
18. This needs no cheese.

shrimp, asparagus, onion, clove garlic, olive oil, italian tomatoes, white wine, thyme, farfalle, salt, flatleaf italian parsley

Taken from cooking.nytimes.com/recipes/5436 (may not work)