Fettucine with Asparagus and Tomatoes

This is a quick simple dish of pasta tossed with asparagus tips and fresh tomatoes.

2 Tbls butter
1 Tbls olive oil
juice from 1/2 lemon
2 cloves garlic, chopped
1 roma tomato, diced
dash of salt

Chop asparagus into 3/4 inch pieces. You can include 1 or 2 sections below the tips if you want to stretch it and don't mind that part. Heat butter in a skillet. Throw in the garlic, when it gets hot, add a dash of salt and throw in the asparagus. Let it cook until the asparagus begins to get soft. When the asparagus is the consistency you like, throw in the tomatoes and lemon juice. The idea is the put some heat into the tomatoes without cooking them.

Add the fettucine and toss it all together. Season with salt and pepper.