Orecchiette Pasta With Wisconsin Cheese - cooking recipe

Ingredients

1/2 - 1 lb asparagus, tough ends snapped off
2 shallots or 1 bunch green onion, diced
1 garlic clove, diced (or more)
2 tablespoons extra virgin olive oil
2 large ripe yellow tomatoes, peeled and chopped or 2 large plum tomatoes
1/2 cup italian white wine (see below)
1/2 cup chicken broth (homemade or canned)
1/2 cup fresh basil, cut in chiffonade
8 1/2 ounces orecchiette, cooked to al dente (little ears, I think that small shells would work just fine, or plain gnocci)
1/2 cup mozzarella cheese, shredded (I used more)
1/2 cup provolone cheese, shredded (used a little more, again)
3 tablespoons grated parmesan cheese (used a little more again, c,mon! I'm in the Dairy State!)

Preparation

Preheat oven to 375\u00b0F.
Heat up a good load of boiling water Place asparagus in a shallow dish or pan and cover with boiling water.
Cover it and let it sit 3-5 minutes.
Drain and cool.
Cut into 3 to 4 inch pieces.
Saute shallots (or green onions)and garlic in olive oil until translucent in a large saucepan or deep skillet.
Add tomatoes and saute until they are soft and give out their juices.
Add wine and chicken broth.
Boil over a high heat until reduced by about 1/4.
Add the asparagus pieces and boil for about 2 minutes or so.
Add basil and mix it up.
Add the freshly cooked pasta and stir to coat.
Add the cheeses and toss to melt.
Put in a lightly oiled baking dish and bake for 20 minutes.
*If you don't want to use wine, substitute with chicken broth.