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:
B9 (folic acid)
C, E, and K
Minerals and Other Beneficial Elements:
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!