Sausage and Asparagus Spaghettini

Cook the Italian sausage in a large skillet over medium heat until browned and no longer pink inside 10 to 12 minutes.

Transfer sausages to a plate. When cool enough to handle cut into 1/4-inch thick slices and set aside.

Bring a large pot of lightly salted water to a boil. Cook spaghettini at a boil until tender yet firm about 8 minutes; drain.

Heat olive oil in a large skillet over medium heat; cook and stir asparagus pieces in the hot oil until they start to soften 4 to 5 minutes. Stir in garlic and cook until fragrant about 1 more minute.

Mix in diced roma tomatoes garlic salt and black pepper; cook and stir until the tomatoes soften slightly 1 or 2 more minutes. Remove vegetables from heat.

Toss the sliced sausage in the skillet with the asparagus and tomatoes to combine; lightly mix in the spaghettini.

Sprinkle the spaghettini and vegetables with Parmesan cheese.