1 bunch fresh asparagus; ends trimmed and chopped in small pieces
1 pint grape (or cherry) tomatoes; washed and halved
1/3 cup olive oil
2-3 cloves garlic; minced
Salt and pepper
Fresh Parmesan
Boil a large pot of water. Salt water and add pasta; cook till al dente.
Meanwhile, warm oil in a large skillet over medium-high heat. Add garlic and saute for a few minutes. Add asparagus and lower heat to medium. Season with salt and pepper. Cook until softened; stirring occasionally.
Add tomatoes and pasta. Turn off heat and stir together. Top with Parmesan.
Chad's rating: 10/10
Amy's rating: 10/10
This is a family favorite recipe that I have been meaning to post on here for awhile. So easy and tasty!
Amy - I wish I was eating this right now! Great recipe for all of that yummy Michigan asparagus we have right now!
ReplyDeleteYes, I bought the asparagus from Horrock's... hand picked each stalk. Yum!
ReplyDelete