Asparagus Tomatoes Italian Recipes

TORTELLINI WITH ASPARAGUS AND TOMATOES

Steps:

• Fill pot w/ water and set to boil. At the same time put about 1/4 inch of water in medium size pan and set to boil.
• Add tortellini to boiling water in pot (cook according to directions on package) and asparagus to boiling water in pan.
• After about 4 minutes if the water in the pan isn't evaporated poor out. Add butter to the asparagus and allow to melt. Add milk and seasonings.
• After sauce has reduced to your desired consistency, remove from heat. Add tomatoes, basil, Parmesan, and cooked tortellini.
• Mix and serve!
• (You could add cooked chicken to this, or spinach or broccoli.).
• Make this your own! :).

ITALIAN ASPARAGUS

Steps:

• Snap off tough ends of asparagus.
• Remove scales from stalks with a knife or veggie peeler, if desired.
• Arrange asparagus in a veggie steamer over boiling water.
• Cover and steam 4 to 5 minutes or until crisp tender, keep warm.
• Combine tomato and next 4 ingredients in a small bowl, stir well.
• To serve, spoon tomato mixture over asparagus, sprinkle with cheese.

ROASTED ASPARAGUS AND TOMATOES

Steps:

• Preheat the oven to 300 degrees F.
• Whisk together the olive oil, balsamic vinegar, thyme, garlic, salt, pepper and brown sugar.
• Cut the tomatoes in half and toss to combine with the olive oil mixture.
• Spread the tomatoes in a roasting pan and place in the oven.
• Cook, stirring occasionally, for 30 minutes, or until the tomatoes are shrivelled.
• Break the ends from the asparagus at their natural breaking point. Add the tender lengths of asparagus to the tomatoes and continue to cook for 25 minutes or until the asparagus is tender.

ROASTED ASPARGUS WITH SCALLIONS AND SUN-DRIED TOMATOES

Steps:

• Heat oven to 450 degrees.
• In a large bowl, combine the asparagus, scallions, and the oil from the sun-dried tomatoes. Toss to coat well. (Time willing, I try to combine the ingredients at least an hour in advance to allow the mixture to marinate.).
• Transfer the asparagus to a baking sheet and arrange in single layer.
• Season with salt and pepper.
• Roast 7 minutes. Stir the mixture and roast until tender and slightly browned, approximately 5 minutes longer.
• Stir in the chopped sun-dried tomatoes.
• Serve immediately or at room temperature.

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
• In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
• Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

PASTA WITH ASPARAGUS AND FRESH TOMATO SAUCE

Steps:

• Mix together the cherry tomatoes, capers, garlic, olive oil, basil and rocket. Season with pepper and salt.
• Bring a large pan of water to the boil. Add pasta, cook and 2 minutes before the end of cooking add the asparagus.
• Drain the pasta and asparagus and pour over the tomato mixture. Toss through the hot pasta and crumble over the ricotta cheese.
• Serve and enjoy!