Have you made Roasted Asparagus? Too easy and way too good to be a veggie!

RoastedAsparagus MyRecipes

Roasted Asparagus – Image: MyRecipes.com

Photo: Leigh Beisch; Styling: Merilee Bordin

I like asparagus. Actually I LOVE asparagus. Of all cooking methods, roasting is hands down the most flavorful cooking method. The taste is out of this world and it is so easy you won’t believe it!

Sometimes I sprinkle a little parmesan, sometimes I don’t. Same with the lemon. It works either way. It doesn’t need it, but it’s a nice twist.  You can also just use however much asparagus you like (if you don’t need six servings), toss in olive oil, sprinkle with a little salt and pop in the oven!

Yield: Makes 6 servings

Roasted Asparagus

  • 2 bunches asparagus (about 2 lbs.)
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup packed freshly shredded parmesan cheese
  • 2 teaspoons fresh lemon juice

Preparation

1. Preheat oven to 475°. Hold the end of an asparagus stalk and bend until it snaps off. Repeat with remaining stalks and discard woody ends.

2. Toss asparagus with olive oil, sprinkle with salt and pepper, and toss well. Arrange asparagus in an even layer in a shallow baking dish. Sprinkle with parmesan cheese and bake until asparagus is crisp-tender and cheese is browned, about 10 minutes. Sprinkle with lemon juice. Serve hot or warm.

Note: Nutritional analysis is per serving.

Nutritional Information/per serving

  • Calories: 84
  • Calories from fat: 49%
  • Protein: 7.6g
  • Fat: 4.6g
  • Saturated fat: 2.1g
  • Carbohydrate: 5g
  • Fiber: 1.2g
  • Sodium: 274mg
  • Cholesterol: 7.5mg

Catch you back here tomorrow!

Pasta with zucchini and onions from the Farmer’s Market… delish!

Aren’t these just the sweetest baby yellow squash, pattypan squash and zucchini that you’ve ever seen? Here is a quick and easy meal to prepare that will make you want it again and again and again… you don’t have to use baby zucchini/squash, you can use regular. However, if you can find the baby, it’s a treat, we got this at the Farmer’s Market (Charleston, SC)…

This time I decided to try Trader Joe’s Spinach and Chive Linguini… it was tasty! I didn’t have any strong flavors in this pasta, so the chives and spinach flavor were a nice touch… You can use whatever kind of pasta you like… often times I cook whatever kind strikes me, cappelini (Angel Hair), Linguini, Spinach pasta of any type, whatever sounds good to you!

Cut up the zucchini and onion… if you have anything else to add, go ahead, it only gets better… red pepper, mushrooms, tomato. Sauté in olive oil (or canola oil) on medium high heat until zucchini starts to brown and onions are translucent… Cook your pasta, drain, and add to the pan with the veggies… stir around, dish up and sprinkle with copious amount of parmesan (ok, so my ‘copious’ and your ‘copious’ may differ, I get my parmesan cheese “habit” from my mom…) and TADA… dinner is ready in no time and it is KILLER! Fresh and tasty…

Here’s the “recipe” which as mentioned above can be changed however you like! All measurements are approximate, you can’t mess this up… well… for the most part!

QUICK SUMMER PASTA – Serves 2

1 medium zucchini (or an equal amount of baby squash)

1 small yellow squash, pattypan squash, etc.

olive oil

pasta of your liking

parmesan cheese

salt, pepper

In a large pan, boil water for the pasta. Depending upon the cooking time for the pasta, start the veggies… give them about 10 minutes.

Cut up the squash. I don’t peel (especially baby squash) but if its tough (or not organic) then go ahead a peel it, it has good vitamins in the skin, so I try to eat it… dice the onion.

In a nonstick frying pan add 1 Tablespoon (roughly, if it needs more, add it) of Olive Oil… (If using a regular pan you’ll need more oil)

Once the oil is hot, toss in the chopped squash and onion. Don’t stir around too much, if you can let it sit for a bit before stirring it will brown nicely. Don’t let it brown too much… just some crispy edges are nice…

Once the pasta is done, drain in a colander. When the veggies are done you can turn the heat to very low and add as much pasta as you think you’ll need (it’s hard to judge when cooking pasta, but when you put it in the pan you can tell if you have way too much pasta for the amount of veggies). Stir it around to coat the noodles (add a splash of olive oil if necessary if it appears to be dry). Dish up the pasta and sprinkle with S&P and parmesan… and ENJOY!

Variations: sometimes I cut up fresh tomato and add it after it’s on my plate… also wedges of avocado are so nice… sometimes I will dice up some banana pepper and add that with the zucchini and sauté it… it adds a nice flavor!

Catch you back here tomorrow!