My husband has a fabulous asparagus bed that he lovingly tends to each year. For about 4 weeks between May and June, we have fresh and wonderful home grown asparagus.
I always keep my eye out for new asparagus recipes, even though simply steaming the stalks and tossing with butter and cracked pepper is almost all they need for perfection.
Roasted asparagus is my second fave way to prepare the veg. The crisped asparagus and the caramelized sweetness of the tomatoes are perfect combined with the honey laced dressing that the pasta is tossed with. I especially loved the addition of ricotta, it’s creaminess so welcome in bites with the salty feta.. Next time I am going to try the goat cheese, because that sounds dreamy as well.
Roasted Asparagus And Tomato Penne Salad With Ricotta
2 cups uncooked penne
12 asparagus spears
12 cherry tomatoes or grape tomatoes
4 tablespoons extra-virgin olive oil, divided
1 tablespoon minced shallots
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon dried Italian herbs
1 1/2 teaspoons honey
1/2 cup pitted Kalamata olives, halved
2 cups baby spinach or arugula
2 oz cubed feta cheese
1/2 cup (2 ounces) crumbled goat cheese or fresh ricotta
1. Preheat oven to 400°F.
2. Cook pasta according to package directions, drain and set aside.
3. Place asparagus and tomatoes on a jelly-roll pan. Drizzle with 1 tablespoon olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat; arrange asparagus and tomato mixture in a single layer. Bake for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place pan back in oven, and bake tomatoes an additional 4 minutes. Remove tomatoes from pan; let asparagus and tomatoes stand 10 minutes. Cut asparagus into 1-inch lengths; halve tomatoes.
4. Combine shallots and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk. Gradually add remaining 3 tablespoons oil, stirring constantly with a whisk. Season with salt and black pepper. Set dressing aside.
5. Place pasta, asparagus, tomato, olives, dressing and ricotta or goat cheese in a large bowl; mix well. Add spinach or arugula and toss before serving.
Recipe from More Than Burnt Toast
Dive now DIIV.
Dive into this totally cool song. Dreamy and light. I feel like the notes soar around me until I want to spin around and mimic them.
DIIV-How Long Have You Known?
The video for the song is pretty great, too. If you’re not a smoothie kind of person, here are some ideas of ways to use your blender.
Check out DIIV on Facebook. The new album will be out later this month. You can buy it here.