Asparagus has an interesting taste. Most people either love it or hate it. For those who haven’t tried it or maybe want give it another try, this recipe is delicious.
As with most fruits and vegetables, asparagus is best when fresh. When buying fresh asparagus, look for young shoots as they are tender.
As asparagus matures, it tends to get a bit woody. If yours is somewhat woody, you will want to remove that portion of the stalk and base before using. If you cannot find fresh asparagus, you can use the canned version.
While this recipe is good as it is, you can also dress it up by adding sun dried tomatoes, cooked chicken, pecans, snap peas or any number of things.
You could also roast the asparagus rather than sauté for a slightly different flavor.
Ingredients
½ c. olive oil
1 lb. fresh asparagus (1 can if fresh isn’t available)
2 tbsp. garlic powder
2 tbsp. onion powder
1 lb. penne pasta
2 tbsp. dried rosemary
2 tsp. seasoned salt
1 c. mayonnaise
Directions:
Cook the penne according to package directions. Drain and transfer to a serving bowl.
Remove any woody parts of the asparagus & cut the remaining tender parts into 1 inch pieces.
Heat the oil in a non-stick skillet over medium-high heat. Once heated, add the asparagus & sauté until crisp, about 5 minutes. Add the garlic and onion powder and continue to cook for another 1-2 minutes.
Add the cooked asparagus to the pasta and mix.
To prepare the dressing, add the mayonnaise, seasoned salt & rosemary to a small bowl. Mix well.
Pour over pasta and fold until everything is well coated.
Refrigerate until chilled and ready to serve.