1 TBS plus 1/2 tsp salt 1 pound penne pasta 5 TBS olive oil 1 pound asparagus, trimmed and cut in half 1/2 tsp black pepper 1 cup walnuts, chopped 4 cups arugula 6 ounces strong blue cheese, crumbled 2 TBS cider vinegar 1 Granny smith apple, sliced thinly * Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and cook pasta until aldente. Drain pasta, toss with a little olive oil, and return to pot. * While pasta is cooking, heat 2 tablespoons oil in a skillet. Add asparagus, pepper, and 1/2 teaspoon salt. Cook without stirring, until asparagus begins to brown, about 1 minute. Add walnuts and continue to cook; stirring frequently until nuts are toasted, about 4 minutes. Toss in arugula until wilted. Add asparagus mixture, cheese, apples, vinegar, and remaining 3 tablespoons oil to pasta. Toss to combine. Serve immediately