Tortellini in Asparagus Cream Sauce

This recipe comes from my sister, who was trying to find a way to sneak a few more green vegetables into the diet (she being the domestic goddess that she is, keeping her lovely home with her adorable baby). I've edited just a little bit, and frankly, I quite like the result.


Honestly, this sauce would work just as well on any type of pasta (I think the aforementioned sister uses cheese ravioli). I know what some of you will say when you read the ingredient list and see half-and-half instead of heavy cream. Just hold on there, folks. Remember, this was an attempt to be more healthy and eat more vegetables. You can use heavy cream if you want (and I bet it would be good), but that would kind of defeat my purpose.



Tortellini in Asparagus Cream Sauce

• 1 pound fresh asparagus, hard stems discarded
• 1/2 large, sweet onion
• 3 cloves garlic
• A few tablespoons extra virgin olive oil
  
• 2 tablespoons butter
• 2 cups half-and-half
• 1/2 cup freshly shredded Parmesan cheese
• 1 teaspoon lemon juice
  
• 1.5 pounds dry tortellini
  
• Salt and pepper, to taste

Preheat the oven to 450-degrees. Cut off the tips of asparagus and set aside. Place the asparagus, onion (sections separated), and garlic in a roasting pan. Drizzle some olive oil over them, and toss to coat well. Season with plenty of salt and pepper. Roast in the oven for about 30 minutes until slightly charred and well-cooked (the time may vary depending on the thickness of the asparagus: mine were very thin).

Bring a pot of salted water to boil on the stove for the pasta. When the vegetables are done, throw in the pasta to cook for the recommended time (usually about 10-12 minutes).

Meanwhile, melt the butter over medium heat in a heavy saucepan. Add the vegetables and saute for a few minutes, until soft. Add the half-and-half and bring to a simmer, then reduce heat. Using an immersion blender, puree the vegetable and cream mixture until very smooth (the asparagus can be kind of stringy, so make sure you've done a good job). Add the lemon juice and Parmesan cheese, and season with salt and pepper to taste (it may take a lot).

Add in the asparagus tips and simmer for just a minute until slightly soft. Drain the pasta, and using the larger of the two pots you've used, mix the pasta and sauce together until heated. Serve with more Parmesan if needed.

Peas with Basil, Lemon, and Pecorino

I'm on a bit of a quest. Most green vegetables have gotten a bum wrap out of life. Generations of children are force-fed soggy, steamed, flavorless piles of supposed health food, and we wonder why Americans don't eat their vegetables. If you can, just disconnect your childlike aversion to all things healthy, and you'll find there's an awesome world of healthful deliciousness just waiting out there.

I've seen many examples of a cold pea salad with fresh mint and pecorino, and I have to admit, I am a big fan of those recipes. However, I was looking for a way to prepare the peas warm, and I just didn't think those recipes would be good warm. So, I experimented around just a little and found a very nice combination, if I may say so myself. Sub basil for the mint (and tone down the amount just a bit), add some garlic and shallots to give it a little depth, and you've got yourself one nice vegetable side dish.



Peas with Basil, Lemon, and Pecorino

Ingredients

• 1 tablespoon chopped garlic
• 1 medium to large shallot, chopped into thin strips
  
• 2 bags high-quality frozen young peas
• 1/2 lemon
• several large, fresh basil leaves (5-6)
• extra virgin olive oil
• salt and pepper, to taste
• Fresh pecorino cheese (you can substitute fresh parmesean, if need be)
  

Heat a few tablespoons of the oil in a large, flat-bottomed frying pan or wok. Add the garlic and shallots, stirring until browned and slightly crispy. Add the peas, stirring constantly (you don't really need the peas to cook through: just heat up, really). Once the peas are warm, add the juice from half the lemon, and zest some of the peel in with a zester. Stir thoroughly.

Reduce the heat on the stove to low. Finely tear or snip the basil leaves, and add to the peas. Grate the pecorino over the peas to form a thin layer, then stir to combine. Salt and pepper to taste.

When serving, top with a few pecorino curls (you can make them with a vegetable peeler).

Roast Asparagus

I love asparagus, but I think a lot of people just blanch it then call it good. Who wants soggy asparagus? I certainly don't.

Roast Asparagus

Ingredients

• 1 bunch young asparagus (I like thick ones, but some people think they're too tough: decide for yourself)
• Extra virgin olive oil
• Salt
• Pepper
• Freshly-grated Parmesan cheese

Preheat the oven to 450 degrees. Cut off the white ends of the asparagus; they're tough and not tasty. Coat the asparagus in the olive oil, salt and pepper, then spread them out on a cookie sheet. Grate the cheese over the top, and place in the oven for 6-9 minutes (ovens vary, so watch carefully). I like mine with some crunch in the middle, but the tips and cheese should be crispy. If you leave them in too long, they'll get wilted and kind of gross.