Green asparagus are in season and I am loving it! This has been our quick go to pasta dish to make on a busy weeknight when everyone is home later then usual and still want to cook something for dinner. Green asparagus with black olives and fresh cherry tomatoes.
Anything with asparagus seems gourmet. At least thats what I think. Oh and anything with white wine also feels very fancy. So lets just call this a quick weeknight gourmet meal if you are feeling fancy. This is so simple but extremely tasty. The green asparagus that is cooked just till they are soft enough but still maintaining a slight crunch. Almost like an al dente asparagus if such a term exists. No sauce needed apart from the white wine. The sweet onion and the cherry tomatoes. You are able to taste every single fresh ingredient that went into the dish. Clean and simple.
If you do not have wine and olive and tomatoes. That is if you only have asparagus. You could totally make this still. I made the simple version with only garlic, asparagus, salt, pepper and parmesan. Oil of course was used to fry. But yes asparagus turns everything fancy on its own. So go ahead and try this!
Serves 2-3 people
1 knob of butter
1 small onion chopped
3 cloves of garlic, chopped
450g Asparagus, chopped
handful sliced black olive
9 cherry tomatoes
glug of white wine
50g parmesan, grated
Fill a big pot with water and bring to a boil. As the water starts boiling add salt and bring the water to a roaring boil. Add the pasta to the boiling water and cook till al denta. About 10-11 mins.
To a pan on high heat add olive oil and butter. Then add the chopped onion and garlic and reduce the heat to medium high. Stir fry the onions till they soften, turning slightly translucent.
Add the Asparagus, olives and tomato to the pan. Mix well and then add the white wine. Again stir and mix all the ingredients well. Season with salt and pepper. Let everything simmer and cook in the wine for about 2-3 mins. Then reduce the heat to low or medium low and cook the asparagus till they are soft with a slight crunch still. If the asparagus are cooked to your desired crunchiness, reduce the heat to the lowest possible temperature.
By now the pasta should be done. Drain the pot and pour the pasta into the pan. Mix well.
Before serving, plate the paste then drizzle the pasta with olive oil, garnish with pepper and sprinkle the parmesan.