tomatoes, petite dice
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.