Warm Pasta Salad with Asparagus

I modified this Cooking Light recipe to include asparagus since it is so accessible this time of year. I also added some more flavor with balsamic vinegar and reduced the amount of oil used for the dressing. I served the dish warm, which was very well received by my guests.

The lemon and fresh thyme dressing give this dish a springy taste that compliments any grilled dish.

Warm Pasta Salad with Asparagus

8 ounces fussili, gemelli or other spiral pasta
3 garlic cloves, crushed

2 minced shallots

4 tablespoons extra-virgin olive oil

1 bunch petite asparagus

2 tbsp balsamic vinegar or vinegarette
1/2 cup shelled pistachios
1 tablespoons fresh thyme leaves
2 tablespoons grated lemon zest from one lemon
2 tablespoons Champagne or white wine vinegar

1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 ounce shaved fresh Parmesan cheese

Boil pasta according to package instructions minus one minute. Saute shallot and crushed garlic in 1 tsp olive oil in a wide sauce pan or deep frying pan. Transfer onions to a small mixing bowl. I do not like to use raw onion or garlic in dressings, but you can omit this part if you want to save time.

Cut asparagus into 2 inch pieces and add to hot pan with one tsp olive oil. Also add balsamic vinegar and cover for a few minutes or until asparagus is tender. Reduce heat to low. Meanwhile, toast pistachios in oven at 400 degrees for 5-7 minutes or until fragrant.

Add lemon zest, fresh thyme, salt, and pepper to onion mix. Whisk in white wine vinegar and three tbsp olive oil. Add cooked pasta to asparagus and stir. Pour dressing over pasta and stir. Serve pasta with pistachios and shaved parm.

Manly Vegetable Medley

I am sure there are many men who enjoy hearty, healthy vegetables, but my husband is not one of them. I have a difficult time getting him excited about whole vegetable sides that are better for us than some veggies stirred into rice. So I was excited when I came upon a frozen vegetable side at Trader Joes that seemed "manly": roasted potatoes with green beans. I bought it for a steak he was going to grill.

This got me thinking about other vegetable medleys I can create with preferred vegetables. I was always under the assumption that sauteing vegetables required a lot of oil, but then I learned a new trick: broth. I found that I would add oil when my vegetables were sticking to the pan, but broth offers the same relief without the added calories.

This side is great for fish, vegetarian meats, such as soy nuggets, or any excuse to get your man to eat more whole vegetables.

Vegetable Medley

1 tsp minced garlic

1 minced shallot

1 pint sliced mushrooms

5-6 fingerling potatoes

1 bunch petite asparagus

1/4 broth (chicken or vegetable)

coarse salt and pepper

universal seasoning mix, such as Mrs. Dash

Set a pot of water to boil. Boil potatoes, whole, for 10-15 minutes or until they are easily pierced with a knife. The skins should not be coming off or you have boiled too long. Let potatoes cool.

Saute garlic in a nonstick pan. Add mushrooms and onion and 2 tbs broth. Cut asparagus into 2 inch pieces - be sure none of the asparagus is mushy. Cut far down the stalk until the centers are mostly white. Slice cooled potatoes. Once mushrooms are tender add asparagus and potatoes. Season with salt and pepper and seasoning mix. Trader Joes has a grinder with generic seasonings that works great. Stir vegetables until asparagus is bright green, 3-5 minutes. Add more broth if necessary to keep vegetables from sticking. Do not overcook or your vegetables will lose their nutrients. Be sure to taste test - I over-seasoned my first batch.

What's in Season? Asparagus

Okay, I have a cholesterol/blood pressure check this week, so I need to be ultra-conscious of saturated fats this week. To celebrate my new William Sonoma "it costs what?" gourmet pizza cutter, we are making pizza his week.

Let me preface by saying I do not like asparagus. It was one of those vegetables on the ultimate vegetable list that I was hoping would be at the bottom. However, it is packed full of folate and other vitamins I don't regularly get in my every day diet. So when I learned that asparagus was in season right now, I figured I needed to find a recipe I like with the little pegs. I was inspired by this photo.

Yes, another pizza, but I did go out on a limb and use the whole wheat dough that is sold at Trader Joes. I tried this kind several months ago and hated it, but I figured if we are going all vegetarian, then there is no sense in adding white flour to the recipe. Since I hardly leave a crust on my pizza and I have wall to wall toppings, it was not so bad as I remember. This pizza is so packed with flavor, you really can go with the whole wheat without effort.

When I buy basil, I get it in huge bunches that I can hardly use in one setting before it goes bad. You have one of two options here: make your own pesto or freeze for a later use. At first I thought there is no way frozen and revived herbs are going to taste good, but Martha has a tip for freezing herbs with oil in ice cub trays. This works great for the same tiny trays you use for freezing tomato paste. I used two cubes and sautéed with garlic until melted before adding vegetables. Groceries have also started to sell tubes of herbs for easy storage. Can be expensive though.

Colorful Asparagus Pizza

1 serving whole wheat pizza dough (homemade or Trader Joe variety)
1 tbsp minced garlic
2 ice cubes of frozen basil or fresh or tube basil
1 bunch asparagus, cut in 1.5 inch stems starting from the top (don't use think end of stalk)
1/2 - 1 pint grape tomatoes (yes grape, not cherry), cut in half
1/2 - 1 pint mushrooms (I used baby bellos but whatever you prefer will work)
2 tbsp balsamic vinaigrette
handful baby spinach, chopped
1/2 cup ricotta cheese
Italian seasoning
Asiago/Parm cheese blend (Trader Joes has the best but Sargento has great-tasting low-fat Italian cheese blend too) Nutrition Action has some good cheese recommendations.

Heat your pizza stone, if using, in the oven at 450 degrees. Normally I will just turn on the oven and shove the stone in while the oven preheats so you don't lose any cooking time. Roll out your dough into a thin crust. Dust cooking sheet with corn meal to keep dough from sticking. Put dough on hot pizza stone or baking sheet. Stab with a fork several times to let air bubbles out and bake for 8 minutes. Let cool slightly.

Saute basil oil cubes with garlic until melted and brown. First add asparagus and saute until bright green. Add grape tomatoes and cook until soft. I chose grape tomatoes for this recipe for two reasons (1) tomatoes are not in season and the grapes were the only ones available at TJs and (2) the grapes are less juicy and keep their shape better when soft or baked. Add mushrooms when vegetables are about done. Stir in vinaigrette. The dressing should have enough salt for the vegetables, but you might want to add some black pepper.

When the crust is slightly cooled, spread the ricotta edge to edge. I like using ricotta for pizza because vegetables need some "stick" to the pizza and it makes for a lighter taste. You can use tomato sauce if you like. You can add the Italian seasoning to the ricotta or top the pizza with it. Top ricotta with fresh spinach and vegetables. I used a slotted spoon for the vegetables to avoid too much of the dressing from getting on the pizza. Top with asiago cheese blend.


Bake for 15-20 minutes or until you get the desired browning. I tried to take photos while I made my dish to give some direction. I look like a messier cook than I really am. But this pizza was a perfect color and texture. I thought it would feed us for days but it goes fast. Enjoy!