Okay, well, Jamey already knows about it. He didn't even complain that I served up some asparagus in a form other than his favorite (sauteed in butter with a little salt) because we had plenty the evening before his way.
I've had this recipe for years. Five years to be exact. I yanked it out of one of my Fitness magazines back then. I'm still not sure why I was getting Fitness magazine. It must have come free somehow because as much as I like the idea of becoming fit, I know that a magazine is not going to get me there. I'm just being realistic.
Back to the recipe. This was very simple to make- cook pasta while you saute asparagus, add a few things and toss and serve warm. I found that I enjoyed it just as well (maybe more?) cold. I'll just come right out and say it. The day after, I ate half the cold leftovers mid morning and the rest for lunch. It makes a good amount- there were a lot of leftovers. Oh. Did any one else want some? Sorry.
It is light and fresh. It is spring.
Pasta With Asparagus, White Beans and Mint (adapted from Fitness magazine, May 2005)
1 1/2 pounds (or thereabouts) fresh asparagus, cut into 1-inch pieces
4 cloves garlic, minced
1 large onion, chopped
2 tsp. olive oil
1 cup chicken or vegetable broth (I used vegetable)
1 can cannelini beans (or another white bean), drained and rinsed
1/4-1/2 tsp salt
ground black pepper
1 pound pasta of your choice, although rigatoni or penne is nice here
1/2 cup packed fresh mint leaves, chopped
4 ounces feta cheese, crumbled
While the pasta is cooking according their directions, saute onion, garlic and asparagus in hot oil for about 10 minutes or until asparagus is bright green and crisp-tender (please don't let it turn to mush- pull if off the heat before that happens). Stir in broth and beans, reducing heat to medium and let cook 3 minutes. Season with salt and pepper. Combine drained pasta and asparagus mixture in a large bowl, add mint and feta and toss.