Asparagus and sun blushed tomatoes with pasta

Ingredients
Buffalo Mozzarella & Tomato Filled Pasta
Asparagus (10 spears)
Sun blushed tomatoes
Sun blushed tomato oil
Rocket
Parmesan
Vinegarette

Method
Cut the asparagus in half and steam.
Cook the pasta.
Chop the sun blushed tomatoes into small pieces.
Lightly toss rocket in vinegarette.
Drain the pasta when it is cooked and cover it in a little sun blushed tomato oil.
Mix tomatoes, asparagus and pasta together and serve.
Sprinkle with rocket and parmesan.