I could see this being a perfect spring or summer dish, but when the temperature hits 55 in January and I happened to find perfect Asparagus, I couldn’t resist. This is an amazingly flavorful pasta dish and so easy to prepare.
What You Need
Half package fresh grape tomatoes
1 bunch asparagus
3 handfuls of fresh Italian parsley, chopped
6 cloves garlic, minced
1 sweet onion, sliced
S&P to taste
Extra Virgin Olive Oil
While the water is coming to a boil, trim the asparagus and steam them for a few minutes in the microwave until they are cooked but still firm. Sweat the garlic and onions in a a bit of EVOO and while they’re softening, halve the grape tomatoes and set them aside in a bowl.
Cook the pasta. When just short of al dente, drain to the saute pan with the onions and garlic. Add about 1/4 cup oil to coat and stir. Add the asparagus and parsley and stir to combine. If the pasta appears dry, you can use a ladle of the pasta water. Just before taking to a serving bowl, add the tomatoes and stir to combine.
Pass cheese at the table. It takes about 15 minutes to make this entire dish but the key to it, is that the asparagus must be gorgeous. and fresh. If they’re compromised in quality in any way, make something else.
|Linguine with Asparagus & Grape Tomatoes|
January 28, 2012