1/2 lb pasta, cooked (makes about 4 servings)
1 bunch fresh asparagus, cut into 3-4 inch-long sections
1 C. chicken broth*
grated parmesan cheese
1 clove garlic, minced
oil for sauteing
Cook the pasta. Set aside. Heat the oil in the bottom of a deep saucepan. Saute the garlic until it starts to become aromatic. Put in the asparagus and saute a little longer. Add in the chicken stock and reduce the heat until the stock is just simmering. Cover and let cook until the asparagus is tender, about 10-15 minutes. Put the cooked pasta in the pan with the asparagus and toss to coat. Remove all (including broth) to a serving dish. Top with grated parmesan cheese and toss to coat. Once it is served onto plates, you can add more parmesan on top if you prefer to.
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This recipe is so simple, and is about as authentic as you can get. Grandmom told me that when she was growing up, most nights of the week her mother would fix pasta with a vegetable...because they were poor! But it is also extremely healthy, and tasty, as attested by the fact that she still fixes that kind of dish today even though she is definitely not poor anymore.
*As for the chicken broth, if you are vegetarian you have a number of options, which include purchasing and using your own favorite brand of vegetable-based stock. I personally used to have a pretty good recipe at one time, but even though I lost it I can tell you that making a broth exclusively out of bouquet garni, salt and pepper, celery, onions, and carrots tastes pretty much identical to a chicken stock made with the same. I have heard that miso makes a good savory broth as well. I haven't tried it, but I do like miso soup, or sometimes even as a hot beverage!!
1 bunch fresh asparagus, cut into 3-4 inch-long sections
1 C. chicken broth*
grated parmesan cheese
1 clove garlic, minced
oil for sauteing
Cook the pasta. Set aside. Heat the oil in the bottom of a deep saucepan. Saute the garlic until it starts to become aromatic. Put in the asparagus and saute a little longer. Add in the chicken stock and reduce the heat until the stock is just simmering. Cover and let cook until the asparagus is tender, about 10-15 minutes. Put the cooked pasta in the pan with the asparagus and toss to coat. Remove all (including broth) to a serving dish. Top with grated parmesan cheese and toss to coat. Once it is served onto plates, you can add more parmesan on top if you prefer to.
_______
This recipe is so simple, and is about as authentic as you can get. Grandmom told me that when she was growing up, most nights of the week her mother would fix pasta with a vegetable...because they were poor! But it is also extremely healthy, and tasty, as attested by the fact that she still fixes that kind of dish today even though she is definitely not poor anymore.
*As for the chicken broth, if you are vegetarian you have a number of options, which include purchasing and using your own favorite brand of vegetable-based stock. I personally used to have a pretty good recipe at one time, but even though I lost it I can tell you that making a broth exclusively out of bouquet garni, salt and pepper, celery, onions, and carrots tastes pretty much identical to a chicken stock made with the same. I have heard that miso makes a good savory broth as well. I haven't tried it, but I do like miso soup, or sometimes even as a hot beverage!!
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