Tag Archives: asparagus

Pesto Pasta w/ Sun-Dried Tomatoes and Baked Asparagus

12 Apr

I couldn’t get too far into the Seasonal Eats: Spring Edition without some asparagus.  It’s one of my favorite springtime staples!  Sun-dried tomatoes don’t last too long either and I refuse to waste food, so finding a recipe that called for both became essential (we used sun-dried tomatoes with our meatballs the other day, remember?).  I’m loving this new series and I hope you are, too!  It’s been really fun hunting around, looking for yummy new recipes.  I’ve added a bunch of new ones to my permanent rotation.


 

Pesto Pasta with Sun Dried Tomatoes and Baked Asparagus (from Damn Delicious)

  • 8 oz. medium shells
  • 1 lb. asparagus, ends trimmed
  • 1/3 c. julienned sun-dried tomatoes in oil
  • 1/2 c. basil pesto
  • 1/3 c. diced mozzarella cheese
  • salt & pepper
  • 2. T. olive oil
  • 1 egg

Preheat the oven to 425*F and bring a large stockpot of water to a boil.  Place the asparagus in a single row on a baking sheet, drizzle in olive oil, salt, and pepper, then toss them around to coat.  Bake the asparagus for around 8-10 minutes, or until it’s tender but still crispy.  Cook the shells according to the instructions.

While the asparagus are baking, prepare the sun-dried tomato and basil in a large mixing bowl.

PestoSunDriedTomato

When the asparagus have finished baking, let them cool down. Then, cut them into 1″ pieces.

Asparagus

I added shells into the pesto mix as soon as they were finished cooking, along with the 1/3 c. of diced cheese.  This way the cheese would get all melty and delicious.

Mozzarella Cheese

 

Then, mix everything together into a glorious medley.

PastaMixture

I ate mine with a fried egg on top because that’s what Chungah suggested in her post.  Always listen to Chungah because her food really is damn, delicious.

Pasta Sundried Tomato Asparagus Pesto Fried Egg

No, really.  It is.


Try to have a flashback…

31 May

(I thought I posted this PRIOR to my trip to Chicago, but then I found it saved as a draft today.)

(Source-EOnline)

‘Member that roasted red pepper soup I was talking about forever ago?

Well, I thought I would just let you know that it turned out AWESOME!

When I was reheating the soup for dinner, I made my asparagus.

I call it my asparagus, because its the only way I will ever cook asparagus because it is the best and tastiest thing I have ever ingested.  Trust me and peel some garlic.

As soon as the garlic becomes fragrant, I throw in my asparagus and cover it with dill:

I saute the asparagus over a medium-low heat (covered if they are really thick like these guys) and then spritz them with lemon juice right before I take them off the heat.  Effing amazing.

Asparagus and red pepper soup need salmon.  Yummy, thick salmon:

I always buy salmon fillets with the skin still on them because as you can see above, the fatty lining containing things like yummy omega threes and flavor is still intact.

When I broil the fish, those omegas are released into the fish and your absorption of them increases.

I broiled this salmon 10 minutes with the skin side up and about 10 minutes with the skin side down.

(I swear my oven is off, though, so make sure the fish is no longer fleshy inside and flakes easily with a fork.)

It was literally that easy.  Except for the whole red pepper soup explosion thing.

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