Asparagus with Linguine and Tiny Tomatoes

6 ounces dry linguine
2 Tablespoons extra-virgin olive oil
3 cups chopped asparagus (1")
2 cups grape tomatoes
4 garlic cloves, minced
1 cup vegetable or chicken broth
2 ounces Parmigiano-Reggiano cheese, chopped

Cook linguine according to package directions; drain. Meanwhile, heat oil in large skillet over medium-high heat until hot. Cook and stir asparagus 2 minutes or until bright green and slightly crisp-tender. Remove asparagus.Add tomatoes to skillet; cook 3 minutes or until skins begin to blister. Reduce heat to low. Add garlic, cook 15 seconds. (Remove from heat if necessary to avoid browning.) Add broth; increase heat to medium-high. Bring to boil; boil 1-2 minutes or until reduced slightly (bottom of skillet will start to show when stirring). Add asparagus, linguine and cheese; toss to blend and slightly melt cheese.

Serving Size: Makes 6 (1 cup) Servings