Angel Hair with Asparagus and Tomatoes

16 stalks fresh asparagus
1 tablespoon olive oil
4 cloves garlic, minced
6 medium plum (Roma) tomatoes, seeded and chopped (2-1/4 cups)
1/4 cup dry white wine
1/4 teaspoon salt
1 tablespoon butter (no substitutes)
1 9-ounce package refrigerated angel hair pasta
1/4 cup shredded fresh basil

1. Trim asparagus and rinse in cold water. Remove the tips; set aside. Bias-slice remaining asparagus stalks into 1- to 1-1/2-inch pieces; set aside.

2. Heat oil in a large skillet over medium heat. Add the garlic and 1/4 teaspoon pepper; cook and stir 1 minute. Add tomatoes; cook and stir about 2 minutes more.

3. Add asparagus pieces, wine, and salt to mixture. Cook, uncovered, for 3 minutes. Add asparagus tips; cook, uncovered, for 1 minute more. Add butter; stir until melted.

4. Meanwhile, cook pasta according to package directions. Drain pasta. Return to pan and toss with asparagus mixture and basil. Makes 3 servings.