Asparagus - Still Mad about it even after all of these Years

I think Asparagus and Tomato are a sensational pairing. Particularly with the addition of a yummy butter sauce.
This dish is one I used to make in the 60's, from "The Triple Tested Cookbook". A bible for young wives.
It came to mind, when trying to think of an easy dinner, in the weekend.
What a great sauce for Orecchiette.

Good for Presto Pasta Night. This week being hosted by Joanne of Eats well with Others.
Click here to catch the round up, which will be available on Saturday

The original was simply called "Asparagus Tomato Casserole"

1 bunch Asparagus, woody ends cut off
1 dozen cherry tomatoes cut in half
3 tablespoons butter
2 tablespoons flour
1/2 cup milk

100 gms Orecchiette

Cook the Asparagus and cut into 3 cm pieces
Meanwhile melt butter
add tomatoes
Season with sea salt and freshly ground black pepperAdd flour and cook out the flour taste
Takes about 3 minutes
Add milk
Stir till thickened and then
Add asparagus
Into a gratin dish and bake in 180C oven about 20 minutes
Just so the flavours have melded together
Meanwhile cook Orecchiette in well salted boiling water until al dente
Add sauce to pasta
Serve with a garnish of chopped chives
Basil would be nice as well.
So simple and so so tasty.