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I was walking down the produce isle at Trader Joe’s when I spotted fresh asparagus for $1. I made a beeline for them and bought two bunches. Just a few weeks ago I had seen the pencil thin vegetable for almost $4. This time the asparagus where bright green, firm, and plump.
Love in season produce – you just can’t beat the taste and low price! Asparagus is best cooked the day it’s purchased, though you can keep it in the fridge for up to five days. If there’s room in the fridge, I’ll store the bundled stalks in a bowl with about an inch of water. If there’s no room, in they go into the crisper with a damp paper towel wrapped around the bottom of the stalks.
I couldn’t wait and made them that evening. I cooked an easy pasta dish with tomatoes and asparagus. This is similar to my lemony pasta recipe I shared some time ago.
Ingredients
Whole Wheat Penne
Asparagus
Cherry Tomatoes
Garlic
Olive Oil
Freshly Grated Parmesan
Directions
Cook pasta according to directions. Once the pasta is almost ready add olive oil to a skillet. Then add the garlic and saute till it’s golden, but not burnt. I like to cut the asparagus in half so it’s easier to work with them. Saute them until they’re tender. Then add the cherry tomatoes and warm through.
Remove the pasta from the water and add it to the skillet. Toss the pasta and veggies. Add salt and pepper to taste. Serve immediately and top with freshly grated Parmesan. Yum! It was super simple and delicious.
What’s your favorite spring vegetable?
Welcome to Bargain Babe! I’m Mara, and I’m so glad you’re here. I am an obsessive bargain hunter and penny pincher, and I am determined to live a full life without EVER paying full price.
Oh! Oh! This sounds fabulous.
@Meghan It was and it’s so simple to make!
I love asparagus, and find it works really well with lemony flavor in the pasta dish. I cook the veggie ’til it’s crisp-tender, as it loses some flavor when it gets soft.
I’m also into kale big time these days, as it’s so quick and easy to prepare, and can even be used in salads with no cooking! It holds up better than spinach, and is more versatile than broccoli, the other green veggies I love.
I store the asparagus in a plastic drinking glass with an inch of water and put it on the shelf in the door. That way it really doesn’t take refrigerator space and it seems to last for over a week.