3 hours ago
Thursday, May 28, 2015
This is one of those dishes that is so good that you can't wait to make it again (I made it twice last week!).
I had it pinned from Lori Lynn's beautiful site and knew I would be making it during our short asparagus season.
NJ local asparagus is $1.99 per lb., it ain't gonna' get cheaper than that.
Buying what is in season is just the way to go, it just tastes better when it's local.
Lori Lynn used brown rice noodles, but I used a thin pasta called tagliolini (my new favorite).
You have all the ingredients in the house, so make this. It makes a bit of a mess on the stove when you deglaze the pan with the vinegar, so get the Windex handy.
I added some grape tomatoes and fresh basil to brighten it up.
This one is a keeper.
Go buy some local asparagus before it's all gone.
Pasta w/ Seared Asparagus, Olives & Parmesan w/ a Balsamic Reduction (adapted from Taste With the Eyes):
1 lb. asparagus, tough ends trimmed
basket of grape tomatoes, halved
1/4 cup of kalamata olives, halved
1/2 lb. pasta
3 tbsp olive oil
kosher salt & pepper
6 tbsp balsamic vinegar
Parmigiano Reggiano cheese, cut w/ a vegetable peeler into curls
fresh basil leaves for garnish
Trim the woody stems from the asparagus and cut into quarters. Then slice the pieces in half, but keep the tips whole.
While the pasta is boiling, prepare the asparagus and reduction.
Heat a large skillet with about 4 tbsp of olive oil. Add in the asparagus pieces and season w/ kosher salt & pepper. Cook about 2 minutes, undisturbed, then flip over and cook another 2 minutes.
During the last minute of cooking, add in the halved cherry tomatoes. 5 minutes total.
Add in the olives with the balsamic vinegar and cook 30 seconds.
Add the cooked pasta directly into the skillet and mix w/ tongs to coat w/ the sauce. The pasta will turn a nice light brown from the vinegar sauce.
Serve in a large bowl and garnish the top w/ the Parmesan curls and fresh basil leaves.