Asparagus is one of the favourite Spring vegetables grown locally here in Niagara. When planted, asparagus will come up every Spring to be harvested once the tender shoots are a few inches tall , then sold at the local markets for everyone to enjoy. Grilled, sauted or roasted, this vegetable is not only high in nutrients, but tastes amazing!
To have fresh basil available all summer long, make sure to stop by our garden centre to pick up your basil plants to add to your herb garden.
Asparagus with Pasta & Basil
1 lb. Penne Pasta (prepared as directed)
2 tbs. extra virgin olive oil
1 large shallot, chopped
1 lb. asparagus, cut diagonal ½ inch thick slices
1 c. tomatoes (aprox. 2 large/4 small), seeded and chopped
½ cup chopped fresh basil
2 tbs chopped parsley
Sea salt and freshly ground pepper
Grated Parmesan or crumbled goat cheese (optional)
Warm the olive oil over medium flame in a large skillet.
Add the shallot, sauté 1 minute, and add the sliced asparagus. Cook, stirring frequently, until the asparagus turns bright green, about 1 minute.
Add the tomato, cook 1 minute, and toss in basil and parsley. Gently toss vegetables with the pasta and season to taste.
Add a little more olive oil if desired, and top with cheese if using.
Original Recipe Source
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