I have to congratulate myself on using up all the asparagus I bought at $2.47/lb. First we had it as a side with salmon and then again with the lamb kabobs. Last night it played a starring role in a very delicious vegan dinner of penne and asparagus with toasted pine nuts.
This is an easy, easy dinner. The whole thing can be prepared while the pasta is cooking to al dente. First I toasted some pine nuts in a dry frying pan and set them aside. Using the same pan I added some olive oil and sauteed a little onion, garlic, and pepper flakes. Then I added the pieces of asparagus except for the tips. The tips went in just before the penne was done. Next add the almost cooked pasta to the asparagus making sure you have a cup of reserved salted pasta water. (Be sure to add plenty of salt to your water before you put the penne in to cook!) Cook the penne and asparagus mixture over medium/high heat adding some of the pasta water and a little more oil until the penne is cooked and there is a light sauce. Once plated add the toasted pine nuts, a drizzle of finishing olive oil, and some grated parmesan (if you are not eating this vegan.)