16 thin stalks fresh asparagus
8 ounces dried long fusilli or ziti pasta
1 tablespoon olive oil
2 teaspoons bottled minced garlic
1/4 teaspoon freshly ground white pepper
1/4 cup dry white wine
1/4 teaspoon salt
3 small red, orange, and/or yellow tomatoes, seeded and cut up
1 tablespoon butter or margarine
1/4 cup shredded fresh basil

Snap off and discard woody bases of fresh asparagus. Rinse. Cut or snap off the tips; set aside. Bias-slice asparagus stalks into 1- to 1-1/2-inch pieces; set aside.

Cook pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir for 30 seconds.

Add asparagus stalk pieces, wine, and salt to skillet. Bring to boiling; reduce heat. Cook, uncovered, for 3 minutes or until asparagus is crisp-tender, stirring occasionally. Add tomatoes and asparagus tips; cook, uncovered, for 1 minute more or until the tomatoes are heated through. Remove from heat; stir in butter.

Drain pasta; add pasta and basil to vegetables in skillet. Toss gently to combine. Makes 4 servings.

(from eDining.ca)

40 ml lemon infused vodka (Absolut Citron)
30 ml melon liqueur (Bols Melon or Midori)
40 ml Sweet & Sour mix
20 ml Rose’s Lime
Soda to fill

Stir everyting but the soda with ice.
Strain into a highball glass with a couple of ice cubes and fill up with Sprite, 7Up or some other sweet soda.

From Drinkalizer.com