Eating Seasonally: Asparagus

Guest Blogger, Kaitlyn, 3SquaresVT Intern at Hunger Free Vermont

During the deep arctic freeze that is a Vermont winter, the once colorful farmers' market basket dwindles down to a handful of roots and a bag of cold-storage apples.Don’t misunderstand me, I love beets and parsnips as much as the next person, but after a while they do get a bit old. Spring, however, is a whole different story. With the thawing of the ground in mud season comes a much greater array of fresh produce that livens up our diets considerably.

One of my favorites? Asparagus. Roasted with a little butter and lemon pepper, it makes my mouth water just thinking about it. Here, we’ll hopefully see the first crop come in sometime in May, and continue for a few more precious months. Even then, however, it can get a bit expensive, especially for people using 3SquaresVT funds to make ends meet. How can we make eating fresh veggies more affordable? By pairing that delicious asparagus with a handful of other veggies and stretching it out with a bowl of pasta, a bit of cheese, and some balsamic dressing. This dish would be perfect in the beginning of summer, when fresh veggies from the farms around town will be in-season and cheaper.

Fresh Pasta Primavera

    1 (12 ounce) package penne pasta

    1/2 zucchini, chopped

    1 large carrot, sliced thin

    1/2 green bell pepper, sliced thin

    1/3 pint grape tomatoes, cut in half

    10 spears asparagus, trimmed and cut into 1 inch pieces

    1/4 cup olive oil, divided

    1/4 teaspoon salt

    1/4 teaspoon black pepper

    1/2 tablespoon lemon juice

    1 tablespoon Italian seasoning

    1/4 large yellow onion, thinly sliced

    2 cloves garlic, thinly sliced

    1/3 cup chopped fresh basil leaves

    3 tablespoons balsamic vinegar

    1/2 cup grated Parmesan cheese

1.    Preheat oven to 450 degrees. Line a baking sheet with aluminum foil.

2.    Cook pasta for 10 to 12 minutes or until al dente; drain.

3.    In a bowl, toss zucchini, carrot, bell pepper, tomatoes, and asparagus with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange on the baking sheet, and roast 15 minutes in the preheated oven, until tender.

Heat remaining olive oil in a large skillet. Stir in the onion and garlic, and cook until tender. Mix in cooked pasta, basil, and balsamic vinegar. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Parmesan cheese to serve.