Sunday, February 17, 2013
Roasted Asparagus, Pine Nut, and Farfalle Pasta
VegNews recently posted a recipe for a Quick Asparagus Pasta. The relatively short grocery list (and especially the pine nuts!), instantly caught my eye.
I ended up making a few changes to amp up the flavors a bit. I added a few dashes of sage and a little bit of Italian vinegar at the end.
I made one particular change that I thought made quite a difference: instead of steaming the asparagus, I roasted it! Does that take the easy out of things? I don't think so.
Never roasted asparagus? Now you've got an excuse to try!
Easy Roasted Asparagus
What You'll Need:
1 bunch asparagus (about 1 lb)
1 tbsp balsamic vinegar
1/4 tsp ground pepper
(if you're using this as a side dish, I'd add a few tbsp of some freshly chopped herbs, like thyme or rosemary)
Preheat the oven to 450F and line a rimmed baking sheet with parchment paper. Chop your asparagus however you'd like it (mine were in 1/4 inch pieces for the pasta, but you could do wholes spears for a side dish), being sure to trim off the tough end of the asparagus (the bottom 1 1/2 inches or so), and arrange on the sheet. Sprinkle the vinegar over the asparagus along with the spices, and toss to coat. Roast the asparagus for about 10 minutes, rotating the spears about half way through. Cook them until tender (but be careful not to overcook!).