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  • MI Asparagus Pasta
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All the flavors of early summer

Ingredients:

  • 1 lb MI Asparagus (washed and cut into 1 inch pieces)
  • 1 pint Grape Tomatoes (washed and halved)
  • 2 cloves garlic minced
  • 2 tablespoons fresh herbs of your choice (parsley, chives, basil)
  • 2 tablespoons toasted pine nuts for garnish
  • 1/4 cup Dancing Goat Fresh Chevre-crumbles or Shaved Parmesan Reggiano
  • 1/2 cup Chicken Broth
  • 1/2 cup White Wine
  • 1 tablespoon olive oil
  • Juice of 1/2 lemon
  • 2 tablespoons Butter
  • Salt and Pepper
  • AnnA Pasta (Cooked according to package directions)

    • Directions:

    1. Sautee' asparagus in olive oil for 2-3 minutes.  
    2. Add tomatoes, cook for one minute. 
    3. Add Garlic, cook for one minute.  
    4. Add white and chicken broth, bring to simmer and reduce liquid by half. 
    5. Add lemon juice, butter, salt and pepper.   
    6. Toss asparagus mixture with pasta and herbs.  
    7. Garnish with Chevre or Parmesan and pine nuts.