Cook pasta according to directions on box. Rinse with cold water after cooking and mix with 3 TB of olive to prevent pasta from sticking together. Set aside.

Rinse asparagus and coat with 2 TB olive oil and juice from 1/2 a lemon. Grill for 8-10 minutes on medium- high heat. (I use my indoor grill for this- you could also roast in the oven if you wanted) After asparagus is tender, remove from grill and let cool. Chop asparagus in 1-2" portions, but do not use the area near the stem. You'll probably want to chop off at least an inch or two near the stem and throw away as this part is not very tender. Combine asparagus with pasta.

Chop tomato into wedges and cut in half. Combine with pasta and add remaining juice from lemon, lemon zest, salt, pepper, and basil.

Serve with a few sprinkles of parmesan cheese.

(Tip: This recipe is intended to be low in sodium. You can always add salt & pepper to taste.)