How to best remove the ends of asparagus and why?

Removing the ends gets rid of the tough woody part of the asparagus. The best way to do this is by holding it with both hands and bending it until it snaps. It will naturally break right where the tough ends stop.

How long to cook asparagus?

Asparagus can be eaten raw so this is based on preference. I like cooking it for about 10 minutes. The asparagus turns darker green and softens but it still has a bite to it.

How to buy asparagus?

Look for spears that aren't wilted at the top and aren't limp or turning yellow overall. They should be tough and bright green.

How to store asparagus?

Store it in a jar with enough water to cover the bottoms of the spears. Either out or inside the fridge. It will last a bit longer in the fridge.

Light Asparagus Pasta with Fresh Basil

Name: Light Asparagus Pasta with Fresh Basil
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: ¼ cup raw pine nuts; 1 tbsp avocado oil (or another cooking oil); 1 small yellow onion, finely chopped (or 2 small shallots); ¼ tsp sea salt; 3-4 cloves garlic, finely sliced; 20 asparagus spears, wooden ends removed, chopped into bite-sized pieces; ¼ cup dry white wine (or broth); 1 tsp dried oregano (or 1 tbsp fresh, chopped); ½ tsp dried parsley (or 1 tsp fresh, chopped); ½ tsp dried rosemary (or 1 tsp fresh, finely chopped); ¼ - ½ tsp red pepper flakes (optional); 250g brown rice pasta (or pasta of your choice); 1 tbsp freshly squeezed lemon juice; 2 tbsp fresh basil, chopped; ½ cup grated Pecorino cheese, divided*; Black pepper to taste

Description

Delicious easy to make pasta for spring and summer. Made with fresh asparagus and lots of herbs.

Ingredients

Units Scale

1/4 cup raw pine nuts
1 tbsp avocado oil (or another cooking oil)
1 small yellow onion, finely chopped (or 2 small shallots)
1/4 tsp sea salt
3-4 cloves garlic, finely sliced
20 asparagus spears, wooden ends removed, chopped into bite-sized pieces
1/4 cup dry white wine (or broth)
1 tsp dried oregano (or 1 tbsp fresh, chopped)
1/2 tsp dried parsley (or 1 tsp fresh, chopped)
1/2 tsp dried rosemary (or 1 tsp fresh, finely chopped)
1/4 - 1/2 tsp red pepper flakes (optional)
250g brown rice pasta (or pasta of your choice)
1 tbsp freshly squeezed lemon juice
2 tbsp fresh basil, chopped
1/2 cup grated Pecorino cheese, divided*
Black pepper to taste

Optional add-ins: frozen peas, cherry tomatoes, protein (tofu, fish, seafood, chicken, etc.)

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Instructions

Start by toasting the pine nuts. Heat a medium pan over medium-high heat. Add the pine nuts and toast tossing frequently for a few minutes until they’re evenly golden brown. Take off heat and set aside until ready to serve.
In a large pan, heat up the avocado oil over medium-high heat. Add the chopped yellow onion and the sea salt, and sautee for about 5 minutes on medium until translucent.
Add the garlic and cook for another 1-2 minutes.
Add the chopped asparagus, toss, and slowly pour in the wine.
Add the dried oregano, parsley, and rosemary. Add the red pepper flakes if using.
Cover and cook for about 10 minutes on medium-low heat, stirring occasionally.
While that’s cooking, cook the pasta according to package instructions. Save ½ cup of the starchy cooking water.
When the asparagus is dark green and tender but not mushy, squeeze in the lemon juice, add the basil, and the pasta. Sprinkle in ¼ of the pecorino cheese. Toss everything together and season with more sea salt and black pepper if desired.
Serve dusted with more Pecorino cheese and sprinkled with the toasted pine nuts.

Notes

Store in an airtight container in the fridge for up to 3 days.

*Cheese substitute: 1:1 vegan cheese or 2 tbsp nutritional yeast

The nutritional information is just an estimate. The accuracy of the nutritional information is not guaranteed.

Nutrition

Serving Size:
Calories: 167
Sugar: 1.8 g
Sodium: 236.3 mg
Fat: 9 g
Saturated Fat: 2.3 g
Trans Fat: 0 g
Carbohydrates: 18.7 g
Fiber: 2.7 g
Protein: 6.4 g