Wednesday, April 7, 2010

Linguine with Garden Asparagus and Marinated Artichoke Hearts!

I have been waiting three years for our asparagus, (about how long it takes to colonize the plants for a substantial harvest), and after gathering our first bunch last evening, I remembered what I was waiting for. This tender spring veggie is without a doubt the most vivid taste of spring thus far. It is so fresh and flavorful during this brief moment in the season, to eat it any other time of the year would be less than memorable in comparison. Gently sauteed with onion and garlic, and tossed with linguine and marinated artichoke hearts, I am pleased to say, the long, cold winter is but a far distant memory!

Linguine with Garden Asparagus and Marinated Artichoke Hearts:

*1 pkg favorite linguine (I used Ezekiel brand, sprouted grain..very good)

*1 cup marinated artichoke hearts

*1/4 cup marinated red bell pepper, sliced

*1 Tbsp olive oil

*1 fresh bunch asparagus, rinsed and chopped into 2 inch pieces

*2 garlic cloves, minced

*1/2 sweet onion, sliced

*1 cup fresh arugula

*sea salt and pepper


Bring a large pot of salted water to rolling boil. Add pasta and cook until al dente. Meanwhile, saute onion and garlic in olive oil over medium heat until tender. Add the asparagus and saute for about 2 minutes. Remove from heat and stir in the marinated artichokes and bell pepper including the liquid.

Drain pasta and transfer to a large mixing bowl. Add the sauteed veggies, and arugula. Salt and pepper to taste. Plate and sprinkle with fresh parmesan.

Asparagus is LOADED with essential nutritional properties. Here is the list:



B1 (thiamine)

B2 (riboflavin)

B3 (niacin)


B9 (folic acid)

C, E, and K

Minerals and Other Beneficial Elements:










dietary fiber

rutin (beneficial flavonoid)

asparagine (amino acid)

Research this combination of listed properties, and you will find that eating asparagus does your body a tremendous favor....and of course the taste alone is a favor unto itself. Enjoy!


  1. Rachel, you're killing me. I want that. Jason is one lucky (and crucial) feller if you ask me. Tell him I said that.

  2. Love this information and the recipe and of course the asparagus now

  3. rachel you are amazing and so is this dish...had seconds and there were no leftovers! had a difficult time with the sprout grains, any tricks to making them come out al dente?

  4. To be honest, I had a difficult time with the sprouted grain pasta as well....that's why they are not really pictured much. They sort of stuck together, though they tasted good. Just good organic whole wheat pasta or brown rice pasta works a little better.

  5. okay...we'll switch up next time!