Barilla Whole Grain Elbows with Asparagus, Grape Tomatoes & Asiago Cheese

3 1/8 lb. Barilla Whole Grain Elbows
4 shallots, minced
7 cups grape tomatoes, halved
3 cups shredded Asiago
3/4 cup extra-virgin olive oil
7 lb. asparagus, cut on the bias
salt and pepper

1. Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

2. For each serving, to order: Reheat about 1 cup pasta in simmering water.

3. Sweat a pinch of shallot in 1 1/2 tsp. oil for 3 minutes.

4. Add about 4 oz. asparagus and 1/4 cup tomatoes. Season with salt and pepper and heat through.

5. Drain the pasta and add it to the vegetables. Plate and garnish with 2 Tbsp. Asiago.