ROASTED ASPARAGUS WITH BLISTERED TOMATOES


ASPARAGUS PASTA SALAD


This side comes together in a snap, making it a weeknight essential. For maximum char on the tomatoes and asparagus, skip the foil when roasting.


PREP TIME 5 MIN. – COOK TIME 18 MIN. READY IN 23 MIN. – SERVINGS 4


1 bunch asparagus 2 cloves garlic 1 pint grape tomatoes


2 tbsp olive oil 3 tbsp pine nuts ¼ cup fresh basil


STEP 1 Preheat oven to 450°F. Trim the bottom inch from the asparagus and thinly slice the garlic. Halve the tomatoes. STEP 2 On a large foil-lined baking sheet, toss the asparagus, tomatoes, and garlic with the oil. Season with salt and pepper. Roast 15–18 min., until asparagus is tender. STEP 3 Transfer roasted asparagus and tomatoes to a serving platter. Garnish with pine nuts. Tear the basil and sprinkle over the top.


Per serving: 139 calories, 12g fat, 1g saturated fat, 0mg cholesterol, 7mg sodium, 7g carbohydrate, 2g fiber, 4g sugar, 3g protein


Hand grater


Using a grater is


an easier and neater way to ”chop” hard-


boiled eggs for salads to ensure you get some in every bite.


Cooking the pasta and the asparagus in the same pot saves time and makes cleanup easier.


PREP TIME 10 MIN. – COOK TIME 10 MIN. READY IN 20 MIN. – SERVINGS 8


1 bunch asparagus 1 (16 oz) box cavatappi pasta ¼ cup fresh dill 2 oz deli ham


3 large hard-boiled eggs ½ cup red wine vinaigrette


STEP 1 Heat a large pot of salted water to boiling on high. Trim the bottom inch of the asparagus and slice stalks into 1-inch pieces on an angle. Cook the pasta according to package directions. Three minutes before pasta is done cooking, add asparagus to the boiling water. Drain well and pat dry with paper towels. STEP 2 Meanwhile, finely chop the dill and ham. Peel the eggs. STEP 3 In a large bowl, toss pasta mixture with the vinaigrette. Let pasta cool slightly. When pasta is no longer hot, add dill and ham. Toss until well combined. Using the large holes on a box grater, gently grate the eggs over the pasta and fold until combined. Serve immediately or refrigerate up to 1 day.


Per serving: 283 calories, 5g fat, 1g saturated fat, 65mg cholesterol, 205mg sodium, 47g carbohydrate, 2g fiber, 4g sugar, 11g protein


MARCH 2018 67


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