Orecchiette with Wisconsin Cheese

½ pound asparagus, trimmed of tough ends
2 shallots, diced
1 garlic clove, diced
2 tablespoons extra-virgin olive oil
2 large ripe yellow tomatoes, peeled and chopped, or substitute 3 to 4 plum tomatoes
½ cup Italian white wine (for example, Orvieto)
½ cup chicken stock, canned or homemade
½ cup fresh basil, cut in chiffonade (very fine slices)
½ pound orecchiette (little ears) pasta, cooked al dente according to package directions
½ cup (2 ounces) shredded mozzarella cheese
½ cup (2 ounces) shredded provolone cheese
2 tablespoons grated Parmesan cheese

You may substitute smoked provolone for the provolone.

Preheat the oven to 375°F.
Place the asparagus in a shallow dish or pan and cover with boiling water. Cover and let sit for 3 to 5 minutes. Drain and cool. Cut into 3- to 4-inch-long pieces. Set aside.
In a large sauté pan or deep skillet, sauté the shallots and garlic in olive oil until translucent. Add the tomatoes and sauté until they are soft and give up their juices. Add the wine and chicken stock. Boil over high heat until reduced by about one-fourth. Add the asparagus pieces and boil about 2 minutes. Add the basil, and mix. Add the freshly cooked pasta, and stir to coat. Add the cheeses and toss to melt. Bake for 20 minutes. Serve immediately.