If you grew up on a farm here in southern New Jersey, you’re certainly aware that asparagus is one of the first vegetables to arrive on the table at suppertime. Once it gets ready to harvest, it seems there are spears ready to harvest almost daily.That’s why several recipes and fresh ideas of how to prepare it are essential. Last week’s recipe incorporated asparagus into a quiche that might have served you well for the Easter holiday. This week’s recipe is great for any day of the week.
For a video of recipe prep for this dish, visit findjerseyfresh.com/JerseyFresh/recipes/roasted-asparagus-pasta
Roasted Asparagus Pasta
10 minute prep / 10 minute cook time
1 lb Jersey Fresh asparagus
1 lb. pasta of your choice (we used rotini)
1/2 cup of your favorite lemon or Italian vinaigrette, divided (we used Blazing Star Foods’ Jackson’s Way, which sources Jersey Fresh herbs when in season)
1/2 cup Parmesan
Garlic powder
Salt and pepper|
1. Preheat oven to 425 degrees.
2. While you bring water to boil, cut the asparagus into one-inch pieces (and cut again in half lengthwise if stalks are thick).
3. In a large bowl, mix asparagus, 1/4 cup of dressing, garlic powder, salt and pepper then spread on a baking sheet. Start cooking pasta at the same time you put the asparagus in the oven. Roast 10 minutes or until done to tenderness of choice (stir halfway through)
4. Save 1/4 cup of pasta water before draining pasta.
5. In serving bowl, mix pasta, asparagus, 1/4 cup dressing, 1/4 cup pasta water, 1/2 cup Parmesan.
6. Sprinkle with more Parmesan on top if you prefer and serve.
