Boil enough water to cover cleaned asparagus and simmer until al dente, usually a couple of minutes. Remove and chop into bite sized pieces. GOURMET TIP: plunge the asparagus into ice water to stop cooking and preserve the bright green color. Cut on a slant for attractive pieces.

Chop the capers, pepperoncini, scallions, thyme and tomatoes and toss with Sardines and their oil. Toss with the asparagus. SUBSTITUTIONS: Use anchovies if you like them, dried thyme if you must, or a smaller portion of sun dried tomatoes if you lack roasted tomatoes. If you want a lighter fish taste, use good olive oil in place of the sardine oil. GOURMET TIP: use fresh anchovies or sardines, or roast your own cherry tomatoes (a great way to use up the last of the bucket!)

Cook and drain pasta and toss with veg. Finish with pepper, lemon juice and parmesan to taste. GOURMET TIP: If you can grow your own thyme, asparagus is in season about the time it will bloom. Top with some thyme flowers -- they're delicious.