I started whipping the easy peasy ingredients together when I realized I was making nothing else to go with it. I had to think fast because my little people were moaning about being hungry. I've said it before...when kids are hungry, time is of the essence. I decided once the veg were roasted I'd cut up the asparagus and toss it with pasta and a heavy handed dusting of Parmesan cheese. Holy moly, was it ever scrumptious. My kids inhaled it....so did my husband and myself. Inhaled.
So here's the thing. When everything was finished roasting, I went looking for my camera only to realize the old man had it...at work. Sooooo, I had to use my phone to photograph the finished roasted product then once he got home, the finished roasted product and the pasta with my camera. I will re-post a much better picture when I make it again, which will be very soon.
If you should choose the pasta route, in the time you set the oven to pre-heat, you put your pasta water on. Once you toss the veg in the oven, you stick the pasta in the pot. Pasta is done and a few minutes later so is the veg. How easy is that?! Below the recipe is how I put the pasta together.
Super delicous and awesome.
Seriously yummy pasta as an alternative....
Serves 4-6
1 lb of asparagus
1 pint cherry tomatoes
20 black olives (kalamata), pitted
3 tbsp olive oil
1 clove garlic, minced (use 2 if you're making the pasta)
handful of fresh basil, torn or chiffonade
Salt and Pepper
Pre-heat the oven to 435 F. Toss all the ingredients together on a baking sheet. Roast for 12-15 minutes, turning a few times.
*If you're making pasta, cook 3/4lb pasta of your choice in salted water. Make sure to save a 1/2 cup of the pasta water. Cut asparagus into 1 inch pieces and toss everything, including accumulated juices with pasta. Add another tbsp of olive oil and enough pasta water, 1/4 cup to 1/2 cup, to loosen things up. Grate a good ol' dusting of fresh Parmesan into pasta and on top. Add extra fresh basil if so desired.
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