by Beth Pladson
It’s spring and that means asparagus is in season! This delicious vegetable is high in vitamins and minerals, and is also a good source of dietary fiber. Plus, it tastes great so many ways: fresh off the grill, on a pizza, or in a salad. Today, we present a quick and easy recipe that works great either as a hot or cold pasta.
Serve this quick and easy dish with a side salad, and/or fresh bread with a vinegar and oil dip. Pair with a chilled white wine, such as sauvignon blanc, chenin blanc, or albariño.
This recipe can go vegan, vegetarian, gluten-free, or meat-eating!
- ½pound whole wheat pasta, or gluten-free alternative
- Extra virgin olive oil
- 3 cloves garlic
- ½ cup diced onion
- Salt and pepper to taste
- 1 Pinch red pepper flakes (optional)
- 1 lb. asparagus spears, diagonally cut into 1" lengths. See prep note below.
- 1 cp English peas
- ½ cp vegetable stock
- ½ cp unsweetened Almond milk
- Handful of chopped parsley
- Fresh Parmesan cheese (optional)
Cook pasta until it is just before al dente, reserving about 2 cups of the liquid.
Coat a large sauté pan with the olive oil over high medium heat. Add onion and garlic and cook until the garlic becomes fragrant, and the onion turns translucent, about 1-2 minutes. Add salt and pepper to taste and the red pepper flakes. Add the reserved pasta water as needed. Add the asparagus and cook for about 3 minutes, until it becomes just tender. Add the peas and cook another 3 minutes.
Pour enough of the reserved liquid over the drained pasta to break it up and place in the sauté pan. Add the vegetable stock and almond milk, stirring frequently. Cook until about a third of the liquid remains. Sprinkle the parsley over the dish and cook for just 30 seconds.
Top with freshly grated or shaved Parmesan cheese, if desired.
Add ½ cup white wine when you add the asparagus.
Cook 2 strips of torn bacon or pancetta before adding the onion and garlic.
After washing asparagus, snap off the ends. They will naturally break where the stalk becomes tough, leaving only the good stuff behind.