Preparation:
Soak dried tomato strips in the cup of warm water for 3-5 min until they begin to soften. Drain and reserve the liquid.
Heat 5" of water to boiling in large saucepot. Add the asparagus and cook 3 minutes until tender but still crisp. Remove to a bowl and set aside.
In the same of pot of boiling water, cook the pasta. While it's cooking:
Heat 1 T olive oil over med. heat; add onion and sauté‚5 minutes Reduce heat to low; add garlic and sauté‚3 minutes Stir in tomato liquid, asparagus, thyme leaves and salt. Cook for 5 minutes
Drain pasta; return it to the pot and toss with remaining 1 T olive oil. Place on serving platter and top with tomato-asparagus mixture and mozzarella. Serve immediately; or to serve cold, cool to room temperature, cover and refrigerate |
