You will need:
2 Pints of Cherry Tomatoes
2 bunches of Asparagus
1 lb (box) of Bow Tie Pasta (or your favorite)
Italian Seasoned Breadcrumbs
1 Tbsp. Fresh Thyme
1 Tbsp. Fresh Rosemary
3 Cloves of Chopped Garlic
Grated (or Shredded) Parmesan Cheese
Olive Oil
2 Tbsps. Unsalted Butter
Salt & Pepper (to taste)
Preparation:
Prepare Pasta ahead of time: Boil pasta according to directions (al-dente is preferred). Add salt to water prior to full boil. Drain and add 2 tablespoons of olive oil and and unsalted butter. Gently stir and set aside.
Finely chop garlic and set aside. Chop asparagus into "tip" sizes (see photo) and set aside. Chop thyme and rosemary and set aside.
Take a cookie sheet and line it with aluminum foil. Slice cherry tomatoes (length-wise) with a sharp knife (filet knife can be used) and place cut side up on foil. Sprinkle salt and pepper on the cut tomatoes. Sprinkle herbs on top, then the garlic. Generously coat all the tomatoes with italian breadcrumbs and place in a 350 degree oven for approximately 12-15 minutes (or 8-10 minutes on low broil). While the tomatoes are cooking, saute the asparagus.
Place a few tablespoons of olive oil in a pan (I use cast iron) and turn on medium-high heat. Once heated, add the asparagus tips and season with salt and pepper. Continue stirring asparagus (with a wooden spoon) for approximately 5-7 minutes and remove from heat.
Remove tomatoes from oven.
Putting it all together:
Scoop out desired amount of pasta into dish. With a spatula, scoop up the tomatoes and slide onto the pasta. Take the asparagus and place on top of that. Sprinkle with shredded (or grated) parmesan cheese and top off with a little more salt and pepper.
Bon Appetite!
2 Pints of Cherry Tomatoes
2 bunches of Asparagus
1 lb (box) of Bow Tie Pasta (or your favorite)
Italian Seasoned Breadcrumbs
1 Tbsp. Fresh Thyme
1 Tbsp. Fresh Rosemary
3 Cloves of Chopped Garlic
Grated (or Shredded) Parmesan Cheese
Olive Oil
2 Tbsps. Unsalted Butter
Salt & Pepper (to taste)
Preparation:
Prepare Pasta ahead of time: Boil pasta according to directions (al-dente is preferred). Add salt to water prior to full boil. Drain and add 2 tablespoons of olive oil and and unsalted butter. Gently stir and set aside.
Finely chop garlic and set aside. Chop asparagus into "tip" sizes (see photo) and set aside. Chop thyme and rosemary and set aside.
Take a cookie sheet and line it with aluminum foil. Slice cherry tomatoes (length-wise) with a sharp knife (filet knife can be used) and place cut side up on foil. Sprinkle salt and pepper on the cut tomatoes. Sprinkle herbs on top, then the garlic. Generously coat all the tomatoes with italian breadcrumbs and place in a 350 degree oven for approximately 12-15 minutes (or 8-10 minutes on low broil). While the tomatoes are cooking, saute the asparagus.
Place a few tablespoons of olive oil in a pan (I use cast iron) and turn on medium-high heat. Once heated, add the asparagus tips and season with salt and pepper. Continue stirring asparagus (with a wooden spoon) for approximately 5-7 minutes and remove from heat.
Remove tomatoes from oven.
Putting it all together:
Scoop out desired amount of pasta into dish. With a spatula, scoop up the tomatoes and slide onto the pasta. Take the asparagus and place on top of that. Sprinkle with shredded (or grated) parmesan cheese and top off with a little more salt and pepper.
Bon Appetite!
