Asparagus & Olive Tortellini
The thing with asparagus is that you don't really have to do very much with it. Why bother? It's one of nature's most perfect foods. It is ridiculously healthy as it is fibrous, high in folic acid and packed with nutrients: vitamins B6, A and C, thiamin and potassium. On its own, it is elegant and satisfying, not to mention fat and cholesterol free. I like asparagus steamed or sautéed to a brilliant emerald color and then simply seasoned with a combination of lemon pepper, sea salt and olive oil.
But, since spring is just around the corner and the vegetable is in season, I am contributing a more festive recipe. This one is from Victoria Island Farms.
Asparagus and Olive Tortellini- serves 4
12 oz package spinach or cheese tortellini ∙ 1 tbsp olive oil ∙ 1 large red onion, very thinly sliced ∙ 1 lb asparagus spears, trimmed and cut into 2-inch pieces ∙ 1/4 lb Greek-style oil-cured black olives, pitted and coarsely chopped ∙ Salt and freshly ground black pepper to taste ∙ 1/2 cup plain yogurt or 2 tbsp grated Parmesan cheese
Bring salted water to a boil; cook tortellini until al dente, about 8 minutes. Drain. Transfer to bowl and toss with a little oil. Keep warm.
Heat oil in large nonstick frying pan over medium-high heat; cook onion 6 minutes, stirring occasionally. Add asparagus and olives; cook, stirring till asparagus is crisp-tender, 3-4 minutes. Add tortellini, salt and pepper. Stir to mix.
Transfer mixture to serving platter. Top with yogurt or cheese.
Feel free to experiment -- try a vegan version with egg-free pasta and vegan yogurt or cheese. Other options include other types of pasta or olives (raid the olive bar at Wegmans!), roasted peppers, prosciutto, and perhaps a cheese you've never tried before.
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