Asparagus, the king of the spring! When bundled, it even appears crown-like. I prefer asparagus when it has been roasted, with its delicate tips crisp and caramelized, and the tough stems tender. In this recipe, the stems are cut and divided, becoming the base for a robust asparagus pesto. The green leafy spring lettuce, when paired with warm tortellini, wilts ever so slightly while still retaining its pleasant crunch. Offering a simple pasta dish in an easy and unexpected way will always elevate the experience.
Pasta as a Supporting Ingredient
This recipe is from the spring chapter of my cookbook. It is one of those recipes where we can consider pasta as a supporting ingredient. As I mention in the introduction of “Simple, Elegant Pasta Dinners – 75 Dishes with Inspired Sauces,” if you consider pasta in its most pure state, it is quite plain (in a good way) much like bread. It is precisely this blandness that makes pasta the perfect base for a wide range of unexpectedly delightful combinations. Joe Yonan of the Washington Post likened my use of pasta to how one might consider bread when balancing a cheese plate. When using whole ingredients and paying homage to the seasons, it is easy to maintain the integrity of the dish and allow pasta do so much more than take the lead.
This approach allows for new flavors and textures, enhancing the overall culinary experience and encourages creativity in the kitchen.
Health Benefits of Asparagus
I’d be remiss to not address the health benefits of asparagus. In addition to its culinary virtues, asparagus boasts numerous health benefits that add to its appeal. This nutrient-dense vegetable is low in calories yet high in vitamins A, C, and K, which are essential for maintaining healthy skin, immunity, and strong bones. Furthermore, asparagus is an excellent source of folate, making it particularly beneficial for pregnant women as it aids in fetal development.
Beyond vitamins, asparagus is rich in antioxidants, which help combat oxidative stress in the body and may reduce the risk of chronic diseases. The fiber content in asparagus also supports digestive and gut health.
If you give this dish a go, don’t forget to share it with me on Instagram, I’d love to see! Make sure to tag me @chasingtheseasons so I don’t miss it!
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Ingredients
- Fine sea salt, to taste
- 12 oz. tortellini preferably with a spinach and ricotta filling
- Olive oil, as needed* see notes
- 1 lb asparagus, ends trimmed
- Freshly ground black pepper, to taste
- Extra virgin olive oil, as needed* see notes
- 1 clove garlic, smashed
- ¼ cup slivered almonds substitute with pine nuts
- ¾ cup grated Parmigiano-Reggiano, or comparable cheese with a hard and sharp profile
- 1½ tbsp lemon juice, freshly squeezed, plus more as needed
- 1 head leafy greens, washed, cored and leaves roughly torn into bite-sized pieces
Instructions
- Bring a large pot of water to a boil. Generously salt and add the tortellini. Cook according to the package directions. Drain well. Drizzle with 1 tablespoon of olive oil, and gently toss, to prevent sticking. Set aside.
- In the meantime, turn the broiler to high. Add the asparagus to a baking sheet lined with parchment paper. Add 1 tablespoon of olive oil, massaging it evenly on to the asparagus spears. Season with salt and pepper.
- Broil for approximately 10 minutes, turning the spears over halfway through, until the thickest part can be easily pierced with a fork. Keep a watchful eye though, as broiler temperatures vary. Set aside to cool. When cool to the touch, about 10 minutes, use a sharp knife to cut off the tips of each spear at the point where they meet the stem. Then, cut the stems into bite-sized pieces and divide them. Keep the tips and only half of the stems in a separate bowl.
- In a blender, add the remaining half of the roasted stems (about 3 oz), garlic, almonds, 1/3 cup extra virgin olive oil, Parmigiano, lemon juice and 1/4 teaspoon of salt. Pulse until pureed. Set aside.
- In a large serving bowl add the leafy greens, tortellini and the asparagus tips and stems that were set aside, toss together to mix. Add the desired amount of pesto, tossing to lightly coat, passing any leftover at the table. Drizzle with more extra virgin olive oil, if necessary, to loosen the pasta.
- To serve, divide into individual serving bowls, drizzle with more olive oil and top with fresh ground pepper and grated cheese.
Notes
From the spring chapter of my cookbook, “Simple, Elegant Pasta Dinners – 75 Dishes with Inspired Sauces.”
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