Springtime Pasta And Asparagus Recipe

Even though it is just 20 degrees out as I am typing this I know that spring is right around the corner.  One of my favorite vegetable in the springtime is asparagus.  I always serve it at Easter time either steamed or roasted and even though asparagus is sometimes a bit pricey I usually find it on sale Easter week.  This is a great asparagus recipe to serve as a side dish or even a light lunch.

Springtime Pasta And Asparagus Recipe

Ingredients:
14 oz package small shell pasta
1 lb asparagus
2 carrots, peeled
1 small onion, diced
1 celery stalk, cut into thin strips
2 tbsp unsalted butter
2 tbsp olive oil
Salt and Pepper
Parmesan cheese

Directions,

Boil pasta according to packet instructions. Drain but do not rinse, and set aside.

Meanwhile, prepare asparagus by cutting the tough ends off. Cut the  the asparagus in widthwise, then quarter them and cut them into thin strips. Use a vegetable peeler and slice the carrot into strips as well. Cut the celery into very fine strips.

In a saucepan, heat the oil, then add the onion and sauté until soft. Add the rest of the vegetables, salt and pepper and saute over medium heat for about 7 to 8 minutes, stirring constantly.

Combine the vegetables with cooked pasta, season to taste, sprinkle with Parmesan cheese and serve immediately.

This asparagus recipe makes a great day after Easter meal.  Serve with leftover ham and dinner rolls.