ditalini

chicken broth

asparagus

tomatoes, petite dice

spinach

butter

sour cream

gouda

cut asparagus in to 1 inch pieces, separating tops

place in saucepan with chicken broth, bring to a boil.

Add ditalini, cook, stirring often until pasta is aldente and most of the liquid is gone.

Add spinach and asparagus tops, bring to a simmer, stir, cover, remove from heat, let stand until liquid is gone.

stir in 2T butter, 1/2C sour cream, 1/2C cream and 1/2C shredded gouda. Mix until smooth and creamy. Stir in diced tomato and serve.