Asparagus with Pesto Tomatoes

Bring a large pot of water to a boil. Meanwhile, snap the asparagus and discard the ends, or save them for soup. Rinse well and add to the water. Simmer the asparagus for 2 minutes, then turn off the heat.

In small bowl combine tomatoes, pesto, and cheese and blend gently. Drain the asparagus, add fresh cold water, and bring to a boil again. Simmer for 1-4 minutes until asparagus is crisp tender. Drain asparagus well and add butter. Turn off the heat and let the asparagus and butter sit in the pan until the butter melts. Gently turn the asparagus in the butter to coat.

Remove asparagus to serving platter and top with the cherry tomato mixture. Serves 4