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Ingredients

1/2 pound asparagus, trimmed of tough ends
2 shallots, diced
1 clove garlic, diced
2 tablespoons extra virgin olive oil
2 large ripe yellow tomatoes, peeled and chopped, or substitute 3 to 4 plum tomatoes
1/2 cup Italian white wine, for example, Orvieto*
1/2 cup chicken stock, canned or homemade
1/2 cup fresh basil, cut in chiffonade (very fine slices)
1/2 pound orecchiette (little ears) pasta, cooked al dente according to package directions
1/2 cup shredded mozzarella cheese
1/2 cup shredded provolone cheese
2 tablespoons grated Parmesan

Description

Eat Wisconsin Cheese