Pasta: Fettuccine with Blue Cheese and Asparagus by Recipe Cottage

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	Fettuccine with Blue Cheese and Asparagus

		1-1/4 pounds fresh asparagus Salt and pepper to taste 3/4 pounds fettuccine 2 tablespoons olive oil 2 tablespoons butter 4 ripe plum tomatoes, peeled, seeded and diced 2 teaspoons finely chopped garlic 1/4 pound blue cheese, crumbled 4 tablespoons coarsely chopped fresh basil leaves Freshly grated Parmesan cheese Scrape and trim asparagus and slice diagonally into 1/2-inch lengths. Bring 2 quarts of lightly salted water to a boil in a large pot. Add the fettuccine and lightly boil for 9 minutes. Reserve 1/4 cup of the water before draining the pasta. Heat olive oil and butter in the pot and add asparagus, tomatoes and garlic. Cook over medium heat for 2 minutes, stirring. Add fettuccine, blue cheese, basil, the reserved water and salt and pepper to taste. Toss over medium heat and serve with Parmesan cheese on the side.