Monday, June 20, 2011

Roasted Asparagus with Balsamic Vinegar, Ham and Pasta

This weekend was the most laziest of weekends but was entirely unplanned.  We had outdoor plans as a family for both Saturday and Sunday but were rained out each day.  It turned out to be just what each of us needed.  Lounging around in pajamas, ignoring the household chores, baking delicious things, and just enjoying each other. 

To go along with the lazy day theme I am made a quick and fantastic dinner.  The first stop was to roast the asparagus which in and of itself is amazing.  Here are the instructions for the asparagus:

Roasted Asparagus with Balsamic Vinegar
1 1/2 lbs fresh asparagus, trimmed
2 tsp olive oil
1/2 tsp salt
1/8 tsp pepper
3 Tbs balsamic vinegar

Preheat oven to 425 degrees.

Place asparagus in a 13 x 9 baking dish.  Sprinkle with oil, salt, and pepper; toss to coat.  Bake uncovered for 10-15 minutes or until lightly browned.  Drizzle with balsamic vinegar.

Servings: 4
Cooking Times
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Oven Temperature: 425°F

In the roasting pan before cooking.  My thin asparagus took about 11 minutes to be al dente.  Do people say al dente in reference to anything other than pasta?  If not, then it still had a slight bite to it which is how we like it. 
We ate some of the asparagus for lunch and I could have eaten the entire plate myself being completely happy and satisfied.  The other half of the asparagus I used in this dish for dinner.

Roasted Asparagus with Balsamic Vinegar, Ham, and Pasta
8 oz penne pasta
1 medium sweet yellow pepper, julienned
2 cups ham, diced
1 Tbs olive oil
3/4 lb fresh asparagus, roasted, and cut into 1 inch pieces
3 cups diced fresh tomatoes (about 6)
1/4 cup fresh parsley, snipped
1/4 cup fresh basil, snipped
1/2 tsp salt
1/8 tsp cayenne pepper
1/4 cup shredded parmesan cheese

Cook pasta according to package directions.  Drain and rinse with hot water.

Meanwhile saute yellow pepper and ham in oil until tender.  Add vegatables; including tomatoes and asparagus to pasta; heat through.  Stir in parsley, basil, salt, and cayenne.  Sprinkle with parmesan.

Servings: 4
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 15 minutes

1 comment:

  1. ooo, so light and delicious. perfect for summer! thanks for the idea on what to do with asparagus...veggies are my final frontier...:)