Meatless Monday: Asparagus Pasta

Spring time and asparagus - a perfect match.  We love aspargus whether it's roasted, sauteed, steamed, in fritattas, salads, as a side, or in the case of this meal with pasta. 

Ingredients:

1 large sweet onion, sliced

10oz fresh asparagus, bottom ends trimmed then cut into 1 inch pieces

2 cloves fresh garlic, peeled and sliced thin

2 green onions (or scallions/spring onions), sliced

4oz sliced mushrooms

2 Tbsp olive oil, divided

8-10 grape tomatoes, halved

1 Tbsp butter

1 tsp. dried thyme

How to:

Start with the sweet onion.  Slice it and heat a skillet over medium heat with 1 Tbsp. of olive oil. (salt & pepper to taste).  Once the skillet is hot add the onions and reduce the heat to simmer.  Stir occassionally and cook for about 30 minutes on simmer.  This will give you time to prep the other parts of the meal.  Cooking the onions slow will make them soft and sweet!

Slow cooking these will add to the flavor.

Prep these while the onions cook

 After prepping the rest of the ingredients, cook your pasta.  Drain it, rinse it with cold water, and leave it in the collander until needed.

Angel Hair Pasta is great for this delicate dish.

Once the onions are done I move them to a paper plate.  Then turn the heat up to medium high on the skillet and add the other Tbsp. of olive oil.  Add garlic and thyme first, cooking for 1 minute then add the asparagus and mushrooms.  Add the butter.  Continue to stir and cook for a couple more minutes.  

Add the pasta and onions back to the skillet, tossing to blend.  Reduce heat to simmer.

Add the grape tomatoes and turn off the heat.  Continue to toss the dish for another minute.

Plate your dish.

Refill your glass of chardonnay and ENJOY!