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Preheat oven to 425 degrees. Put your chopped asparagus and tomatoes into a cooking sheet and drizzle with olive oil and a generous sprinkle of salt, pepper, and garlic powder. Put in oven and roasted for 15 minutes, or until tomatoes are soft and asparagus is browning on the edges.
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Meanwhile, put water on to boil for pasta and then cook as directed to al dente. Cook pasta in heavily salted water, as this adds to the flavor of the dish.
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In a small pan, put your breadcrumbs and garlic cloves. Cook over medium heat until fragrant, about 2-3 minutes. Watch closely so that the garlic does not burn.
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Once fragrant, add in 1/3 cup olive oil and reduce heat to low. Let flavors meld while everything else cooks, stirring occasionally.
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Once pasta and vegetables are ready, toss everything together, including the olive oil sauce. Taste and then add salt and pepper to taste. You will probably need a generous helping of salt and pepper. Serve immediately with freshly grated Parmesan. Enjoy!!