Oh asparagus! How do I love thee? Let me count the ways!
Last night, after a quickie pasta dinner, there was still lots of pasta left over. Time to raid the vegetable bin and make a pasta salad! And what was waiting there for me, just begging to be included in the fun? Asparagus. While many dishes that I toss together with bits of this and that from the pantry are better than prison food, I wouldn’t specifically shop for the ingredients to make that dish again. Not so this time. This my friends, is a winner. Part of the love in this dish (yes, that’s a shout out to Carla from Top Chef!) is the pasta itself. Costco carries this brand in 6 packs, and it is truly worth keeping some on hand.
The red wine vinegar gives this a nice tang while the Parmesan rounds out the flavors. Enjoy.
No notes were taken during the creation of this dish, so bear with me on the directions.
half pack of gemelli or similar pasta, cooked al dente
1 bunch asparagus, but into 1 inch pieces
1/4 cup grated Parmesan cheese
2 tsp dried basil
3 TBS flat leaf parsley, minced
1 TBS olive oil, plus 1 tsp for cooking
1 TBS red wine vinegar
1/2 tsp kosher salt
ground black pepper to taste
1. Heat a skillet to medium high, add oil and asparagus. Quickly cook so that the outsides of the asparagus begin to darken but the insides are still crisp, about 1 to 2 minutes. Remove from heat.
2. In a small mixing bowl, whisk together oil, vinegar, basil, parsley, salt and pepper. Add pasta and mix gently. Add Parmesan and asparagus to pasta and combine.