Asparagus-Vermicelli Toss

Ingredients:

• 1 pound fresh asparagus
• 7oz uncooked vermicelli
• 1 cup grape tomato halves
• 4 green onions, sliced
• 2 tablespoons fresh basil, chopped
• 1 1/2 teaspoons fresh thyme, minced
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2/3 cup italian dressing
• 2 tablespoons lemon juice

Instructions:

Snap off the tough ends of the asparagus and cut into 2-inch pieces. Cook the pasta according to the package directions, adding the asparagus for the last minute of cooking, then drain. Rinse with cold water and drain. Place the pasta and asparagus in a large bowl. Add the remaining ingredients, then toss to coat. Chill, if desired.