Fettuccine with Asparagus

1 pound of asparagus
1/2 cup of olive oil
3 cloves of garlic, minced
1 pound of fettuccine
15 fresh basil leaves, chopped
Salt
Freshly ground black pepper
Freshly grated Parmesan cheese

Wash and trim the woody bottoms from the asparagus.

Cook the pasta according to the package directions.

Saute the garlic in the oil until tender. Be careful not to burn the garlic.

Add the cooked and drained pasta. Toss with the basil.

Season to taste.

Serve with the cheese on the side.