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Friday, June 21, 2013

It's asparagus season

Photo and text by KARA DICAMILLO in

As the weather begins to turn warmer, one of the vegetables that I crave is fresh asparagus. I love it grilled, broiled, steamed and just about any other way imaginable. When it’s fresh, asparagus has a much sweeter flavor than what you buy in the grocery store.

For this recipe, I combined local asparagus with sausage from my CSA for an easy weeknight meal. My crowd found it to be delicious and went back for seconds. Lucky for me, I still had leftovers for lunch the next day.

Penne with Asparagus and Sun-Dried Tomatoes 
Serves 4

1 pound of sausage, grilled and sliced
2 bunches of asparagus, cut into 1-inch pieces

1 pound of penne pasta
2 tablespoons of olive oil
Half cup of sun-dried tomatoes, chopped

2 cloves of garlic, minced

1 cup of chicken broth

2 teaspoons of crushed red pepper


Freshly cracked pepper

1 cup of parmesan cheese

Parsley, for garnish

Bring a large pot of salted water to boil and add the asparagus. Cook for about 2 minutes, until al dente, and then remove the asparagus with a slotted spoon. Set aside. Add the pasta to the same boiling water and cook until al dente. Drain and set aside.

Meanwhile, in a large sauté pan heat the olive oil. Add the sun-dried tomatoes, garlic and hot pepper flakes, and sauté until fragrant. Add the chicken stock and simmer for 2 minutes and season with salt and pepper to taste. 

Add the asparagus and penne to the pan and combine all of the ingredients so that the pasta is evenly coated. Stir in three-quarters of the cheese and then turn into pasta bowls. 

Top each with remaining cheese, garnish with parsley, and serve immediately.