Asparagus recipes are abundant in my corner of the blogosphere this Spring.
I made
this very simple recipe plucked from
Cheap Healthy Good for dinner tonight.
I subbed
Tinkyáda brown rice spirals for the whole wheat pasta the recipe called for. The sweet Italian turkey sausage came from the butcher at Whole Foods. The asparagus was nice and thin as they tend to be early in the season. The
diced tomatoes came from a can. I opted not to add nutritional yeast (a sub for the Parmesan cheese) because it was plenty salty and flavorful already.
It's almost a one pan meal (you need a second pot to cook the pasta). It is remarkably tasty for something that takes so little effort and time to prepare. It hit all the bases of veggie, protein and starchy carb for a nice homerun :-)
I forgot I wasn't eating meat till my second to last bite! I ate them last bites :-)
Mmmmmm, asparagus ;-) Owen won't try it and Bridget doesn't like it but Robert and I both love the stuff. It's only recently I've been actually cooking it in things. All winter we just ate it tossed with olive oil and various seasonings (garlic or citrus slices or pepper) and then oven roasted.
ReplyDeleteThis looks yummy! I'll just leave out the sausage (don't tell Robert it was even an option, lol!).
I love roasted asparagus! Mum's the word on the sausage ;-)
ReplyDelete