I experimented a bit tonight. I’ve been trying to perfectly roast the thick asparagus without it tasting raw or turning mushy, so I broke off the stalks and threw them in our cast iron pot with a lid. I turned the oven to 450 degrees and threw in a couple cups of cherry tomatoes (sprayed with oil and a bit of salt) in a pan to roast and waited 20 minutes for the oven to come to temperature.
I removed the tomatoes, put the pot in (lid off), and roasted the asparagus for 10 minutes. Then I took the pot out, covered it off the heat and let it steam for the twenty minutes it took to bring pasta water up to boil and the pasta to finish cooking. It was green and tender, but still crisp. To make the simplest pasta ever, throw the roasted tomatoes, chopped asparagus and about a quarter cup of goat cheese and swirl it around until the roasted tomatoes and cheese become saucy. Then crack some pepper and you’re good.