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.
PASTA WITH ASPARAGUS COINS and TOMATOES
(from the Bewitching Kitchen)
1 T olive oil
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! 😉