Asparagus & Crispy Onion Pasta

Pasta!

Keeping it simple here!  I have never tried jumbo asparagus but liked the look of it so I bought a bunch.  I intended to cook it earlier than expected but luckily it was still looking fresh.  I do know asparagus can have tough textured skin when cooked so I opted to peel it up to the tips.  This proved to be a great idea.  The asparagus was tender crisp with a mild fresh flavor.  For spices I used some fresh oregano I’ve had growing inside all winter long and added in some crispy onions and also some herbes de provence goat cheese.  Since this dish wasn’t overloaded with veggies I served it with some fresh tomato wedges.  Lately the store tomatoes have been pretty poor, which is why I buy the Campari tomatoes.  But in wanting something new I bought a container of Kumato tomatoes.  They were amazing!  I sprinkled a little salt on the wedges and they were so good I saved them for last : ).  I made this dish for four and everyone was overly pleased.  Crispy onions and goat cheese are an awesome combination.  Luckily Whole Foods sells good quality crispy onions so I don’t have to make my own.  (I wasn’t too pleased with my quality of pictures from this post, so I apologize for any blurriness).

Shallot, Oregano, Asparagus, Kumato's, Parsley, Garlic, Lemon (crispy onions not pictured)

I found this in the fridge and swapped the lemon for goat cheese... Good Switch!!

Shallot was first sautéed in olive oil.. then garlic, asparagus, and oregano were added

Next I added in the parsley, red pepper flakes, and seasoned with some s&p... I let the asparagus brown

Quinoa spaghetti, goat cheese, and crispy onions added in.. served with pecorino romano

Jumbo Asparagus Pasta

  • jumbo asparagus, peeled and sliced on the diagonal into 1″ thick pieces
  • shallots, sliced into 1/2′ rounds
  • garlic, minced
  • parsley, lightly chopped
  • oregano
  • red pepper flakes
  • s&p
  • olive oil
  • goat cheese, I used herbes de provence
  • pecorino romano
  • quinoa spaghetti
  • crispy onion
  • kumato tomatoes
  1. Put up a pot of water to heat for pasta.
  2. Prep veggies
  3. In a large saucepan heat up some olive oil over medium heat.  Once hot add the shallot.  Cook 5 minutes or so until they have softened.
  4. Add in the asparagus, garlic, oregano leaves, and red pepper flakes.  I turned up the heat to medium high so the asparagus would brown while still being tender crisp.  I used a lot of oregano so I put it in early to allow the flavor to mellow out.
  5. Cook pasta.
  6. Add parsley and some s&p to the asparagus.  Taste test and season more if necessary.
  7. Once pasta is cooked add to asparagus along with a bunch of crispy onions and some goat cheese.  Toss well and allow pasta to heat through, adding more olive oil if necessary.  (I always rinse my quinoa pasta to prevent any sort of gumminess).
  8. Serve pasta with some pecorino romano, more crispy onions, more goat cheese, and Kumato wedges.
  9. Eat and be merry :)

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