Cooking Wiser with Terri Geiser

Once again my asparagus patch has been producing a lot of asparagus. Here in East Tennessee the weather is just right for growing the ever growing popular vegetable; cool winters and warm springs. After a little research I found that asparagus is in the lily family and that explains why my little 5x20 patch has been doing so well. I have a beautiful lily garden. So I must have just the right conditions for these plants.

Asparagus is an early spring vegetable that appears without much effort at all. The plant produces spears from underground ribosomes, so like lilies they come back every year. You will see aparagus beginning to peep out of the ground about the time we are planting early seeds like snow peas and lettuce. The spears can be boiled, grilled, steamed, roasted and sautéed. I like to steam them for fresh salads or grill them after marinating in soy sauce and lime. Not only is asparagus a very versatile vegetable that can be used in a variety of delicious dishes, it is also very good for our health.

Asparagus is a packed with nutrients and low in calories, about 40 calories per cup. It is an excellent source of essential vitamins and minerals, especially folate and vitamins A, C and K. Asparagus is also a good source of potassium, antioxidants and fiber.

 

Daily Specials from Home

Penne Pasta, Spinach and Asparagus Salad

Prep Time: 10 mnutes

Total Time: 40 minutes

Serves 4

Ingredients:

• 1 pound asparagus spears, ends trimmed, cut into 1-inch pieces
• 1 pound penne pasta
• ½ cup extra virgin olive oil
• ¾ cup sliced green onions, finely chopped
• 6 tablespoons white wine vinegar
• 2 tablespoons soy sauce
• 1 six ounce package baby spinach
• 1 cup roasted pine nuts
• 1 tablespoon extra virgin olive oil
• Kosher salt and fresh cracked black pepper

Instructions:

Prepare a large bowl of ice water.

Bring a large pot of water to boil and cook pasta until just before al dente; add the asparagus to the pot and continue to cook until asparagus is tender, about 3 more minutes. Drain and transfer pasta and asparagus to the large bowl of ice water and stir until cooled. Completely drain water from pasta and asparagus. Toss with 1 tablespoon oil.

Add spinach, onions, and cashews to pasta. Gently toss.

Whisk together ½ cup oil, vinegar, and soy sauce. Add vinaigrette to pasta. Toss to coat. Season to taste with salt and pepper.

Terri’s Tips:

Make itour own by substituting any of the ingredients you have on hand.

For example:

Use bow tie pasta, tortellini or your favorite pasta.

When I made this recipe I was trying to limit my visits to the grocery store. I had mixed salad greens but I didn’t have just spinach. So I substituted and it was simply perfect.

Use any vegetable you have on hand, broccoli, carrots, sliced sweet bell peppers or summer squash.

I love almonds or pecans which I always have in my pantry.