It was a dark and stormy night… no, not really, but it was a busy day at work and we wanted to go home, get some comfy clothes, kick back and relax.  My night to cook: I pulled out a cookbook, but even browsing for recipes seemed like an herculean effort, so I opened the fridge searching for inspiration. Voila’: half a bunch of asparagus! In the pantry, I spotted a can of Muir fire-roasted tomatoes (love that stuff!).  It was all that I needed.  Dinner took shape in less than 20 min, resulting in two happy humans and an enjoyable evening ahead of us.

(from the Bewitching Kitchen)

1 shallot
1 T olive oil
fresh asparagus
1 small can Muir fire-roasted tomatoes
salt and pepper
grated parmiggiano-reggiano cheese
pasta of your preference

Set a large pot with salted water to boil.

Using a sharp knife, cut the asparagus into small coins, trying to get them in similar sizes, about 1/4 inch thick.  Dice the shallot.  Open the can of tomatoes.

Heat the olive oil in a large skillet, saute the shallots until translucent, immediately add the asparagus coins, and cook them in medium-high heat, moving them around. Season with salt and pepper, and try a bite after a couple of minutes.  They should be still very firm.   Add the tomatoes, cook for a few more minutes, adjust seasoning.

Meanwhile, cook the pasta until al dente.  Drain and add to the skillet with the asparagus/tomato sauce.  Cook them together for a minute or so, add parmiggiano on top and serve.


to print the recipe, click here

Comments: Slicing asparagus in little coins is a fun way to enjoy it.  In Secrets of a Restaurant Chef, Anne Burrell made a salad of raw asparagus cut this way – I’ve been saving the recipe to try it when Spring comes.  Time for a little disclaimer:  we understand that buying asparagus in mid-winter is politically incorrect.  Yes, they traveled a long distance.  But, we needed an asparagus-fix. It might even speed the arrival of Spring!   😉