Yes, no matter how mild your climate, it seems that asparagus = springtime. In this past week, not only did I start to see California asparagus at the grocery store, but I also saw one post on asparagus recipes over at the Native Foods blog, and another one at Diet, Dessert, and Dogs.
This recipe is easy and tasty! The sun-dried tomatoes add sweetness and chewiness to balance out the lemon and the crispy asparagus. Chickpeas mean it's basically a one-dish meal.
Lemony Pasta with Roasted Asparagus and Sun-Dried Tomatoes
2 servings whole wheat rotelle pasta
1 bunch asparagus, woody ends snapped off
2 cloves garlic, pressed
4 sun-dried tomatoes, drained and sliced in strips
1 c chickpeas
red pepper flakes
Ingredients1. Cook pasta. Drain and set aside.
2. Preheat oven to 450*. Place asparagus in a roasting pan; drizzle with olive oil and sprinkle with salt and garlic. Roast for about 10 minutes, stirring once, until vegetables are slightly tender. Remove from oven and allow to cool.
3. Cut asparagus into bite-sized pieces. Toss pasta, asparagus, sun-dried tomatoes, and chickpeas. Add salt and red pepper flakes, and serve with lemon wedges or sprinkle with lemon juice.
Serves about 3.