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Asparagus Pasta
Recipe from Nancee Vopli of Volpi Family Farms
1 pound small asparagus

3-4 tablespoons extra virgin olive oil

1/2 onion, chopped/food processor

3 medium garlic cloves, chopped/food processor

1/2 tsp. Italian seasoning

1 can fire roasted organic whole tomatoes, chopped; or 6-7

fresh medium plum tomatoes, about 1 1/2 pounds, cored,

seeded, and diced/food processor

1/3 Cup dry marsala wine

1 pound pasta (I like rotelli because the pasta sticks nicely

to it) optional ingredients:

a few flakes of red chili pepper

1/2 C. olives, finely sliced

1 C. mushrooms, finely sliced

1. Bring 4 quarts of water to a boil in a large pot for cooking the pasta.

2. Snap off the tough ends of the asparagus spears (small size should have

very little or no tough ends). Cut the spears into 1-inch pieces to make

placing them in the food processor easier--and then coarsely chop--not too fine because


asparagus should be a little crunchy "al dente" when cooked in

finished sauce.

3. In a large skillet over medium-high heat saute the chopped onion for two

minutes before adding the chopped garlic. Add the flaked red pepper at this

time and cook until onion is limp or garlic begins to turn golden. Add the

asparagus and italian seasoning and salt to taste and cook two minutes

longer stirring constantly (olives and mushrooms can be added with asparagus

if desired--I personally like this recipe simple to bring out the flavor of

the asparagus). Add the diced tomatoes heat thoroughly giving the asparagus

time to simmer to tender. Add the marsala wine to flash point. When

evaporated, sauce is ready.

4. When sauce is almost done, add the pasta to boiling water and cook "al

dente" then drain.

5. Pour sauce over cooked pasta and toss the pasta coating well all pieces

and serve immediately with freshly grated Parmigian-Reggiano cheese.