2 oz. linguine or fettuccine, broken in half
1/2 lb. asparagus, cut diagonally in 1 to 2 inch pieces
9 cherry tomatoes, quartered
2 tbsp. chopped red or vidalia onion

DRESSING:

1/3 c. poppy seed dressing
2 tbsp. Dijon mustard
1 tsp. salt
1/4 tsp. pepper

Optional: 1/2 cup almonds or pine nuts added just prior to serving.

Cook noodles in salted water for 5 minutes. Add asparagus and cook 4 minutes longer. Drain and rinse with cold water. Drain. Turn into bowl and add tomatoes and onion. Add dressing mixture to pasta and toss gently to coat. Add nuts and toss just before serving. Serves 4 to 6.