Simple Asparagus, Tomato and Parmesan Pasta

I did a photoshoot at work the other day and we had bought this really expensive GIANT chunk of parmesan cheese and some tomatoes, among other things. Usually at the end of the shoots, the food we use has been so man-handled that there's no way you would ever want to put it near your mouth, but this time it was all edible (minus the glycerin-soaked brocoli). I took it home with me not knowing what to make with it, especially since I pretty much never cook. I ended up concocting something that was super easy and actually delicious, so I'm sharing the recipe... except I've never written a recipe before and I didn't really measure anything.

- Enough pasta for 2 people
- approx. 8 asparagus spears, chopped into smaller pieces
- 2 small vine-ripened (yum!) tomatoes, diced
- a chunk of photoshoot parmesan, grated
- 1 large garlic clove, minced
- a splash of olive oil
- freshly ground black pepper, to taste

Boil the pasta. About halfway through the cooking time of the pasta, steam the asparagus and garlic together. While this is all cooking, dice the tomatoes and grate the cheese.
When the pasta is ready, drain it and toss it with the asparagus and a splash of olive oil. Add the tomatoes (I like them raw, because I hate mushy tomatoes and the noodles heat them up anyways).
Distribute the pasta onto your two plates, add the pepper and as much cheese as you can handle.

Eat!