Look who came out to play....

Asparagus! That's who. This delicious green is in season now and I have a very easy, clean recipe for you. Along with some tips on buying, storing and health benefits of this crisp veggie.

You should be looking for bright stalks with tight tips. Try to cook asparagus the same day you buy it. If you're cooking it the following day don't wash it. Stand the stalks upright in about an inch of water, or wrap the stems in wet paper towel and place in plastic bag.

When you're ready to cook asparagus wash and make sure there's no sand in the tips and snap off the ends.

Health Benefits:
-High in Folate, helps protect you from heart disease.
-High in Vitamins A,C,E
-Has potassium, which helps lower blood pressure.

Asparagus with Grape Tomatoes:
I used up what I had in my fridge which was left over cooked pasta. A bit random, but I had a container of cooked white pasta and a container of cooked whole wheat pasta. Any who, you should be using whole wheat! ( I like the Gia Russa brand)  This recipe would work well with left over organic quinoa.

Ingredients:
1 tablespoon extra virgin olive oil
a pinch of crushed red pepper flakes
4-5 garlic cloves, minced
1 bunch of asparagus, diced into 1/2inch pieces
1 cup or a bit more of grape tomatoes, sliced in half
2 cups or less of cooked whole wheat pasta
salt and pepper to taste
optional add ons- shaved Parmesan, fresh mozzarella, my personal fav balsamic vinegar (drizzle a little on top after cooked)

Directions:

In a large frying pan heat oil (medium heat) add garlic and don't burn it! As soon as it smells good add  crushed red pepper and then your chopped asparagus. Stir well and cook for about 3-5 minutes. Add your tomatoes, stir, cook for a few minutes then add pasta, salt and pepper. If it's looking a little dry, instead of adding more oil, add a little vegetable stock. If you don't have any on hand add a splash of water. Cook until everything is heated through about 5 min. Taste for seasoning and enjoy!