Pasta with asparagus and cherry tomatoes. A flavorful recipe perfect for bringing spring products to the table, delicious enough to make you lick your lips, super easy to prepare.

I used fresh orecchiette, but you can use penne, mezze maniche, or any short pasta shape.

With their elegant shape and delicate flavor, asparagus not only delights the palate but also offers numerous health benefits.

In this article, we will explore the origins of asparagus, its nutritional value, harvesting and cooking techniques, and the many reasons why it deserves a place of honor on our tables during its season.

They are prepared in a few minutes, enjoy them with your family or friends for a moment of conviviality and joy around the table.

Asparagus are an excellent and tasty ingredient of the spring season, and it is always a disappointment not to find them anymore when their season ends.

I used locally grown asparagus, as I live in an area where asparagus is cultivated, but if you live surrounded by greenery, you can prepare the dish using wild asparagus.

You can find them in uncultivated places, in unkempt vineyards, or at the edges of roads along with other herbs, easily recognizable by their tall tips.

Asparagus is a plant rich in vitamins and very versatile in the kitchen, usable in pasta dishes or risottos, but not only.

Pasta with Asparagus and Cherry Tomatoes

Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring

456.48 Kcal

calories per serving

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Energy 456.48 (Kcal)
Carbohydrates 73.26 (g) of which sugars 8.92 (g)
Proteins 16.86 (g)
Fat 13.02 (g) of which saturated 3.07 (g)of which unsaturated 1.68 (g)
Fibers 3.82 (g)
Sodium 538.69 (mg)

Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Pasta with Asparagus and Cherry Tomatoes

12.7 oz orecchiette
1 bunch asparagus (14 oz)
8.8 oz cherry tomatoes
1 fresh spring onion
basil (leaves)
to taste extra virgin olive oil
salt
pepper
to taste parmesan

Tools

Pot
2 Lids
Pan
Colander

Steps for Pasta with Asparagus and Cherry Tomatoes

Break the asparagus with your hands to remove the fibrous part.
Wash them, cut the tips, and set aside, while slicing the stalks into rounds.
Sauté a chopped fresh spring onion in a pan with a dash of oil.
Add the asparagus rounds and cook over medium heat for 5 or 6 minutes, stirring often.
Add the cherry tomatoes, a bit of salt, and cook the sauce.
Near the end of cooking, add the asparagus tips.
Adjust the salt.
Cook the orecchiette in boiling water to which you have added salt.
Drain them while they are still al dente and place them directly in the pan with the sauce.
Add some fresh basil leaves hand-torn.
Toss the pasta over medium heat, if necessary, add a few tablespoons of the cooking water.
Add a bit of grated cheese, stir and serve.
Enjoy your meal

Notes and Curiosities

The asparagus is a true icon of spring in Friuli Venezia Giulia, where it grows and blooms from the end of March to the end of May, with some variation due to climatic conditions. In this region, white, green, and purple asparagus are grown, but the white one is the star.

Advice

Store the pasta with asparagus for 1-2 days in the refrigerator, in an airtight container.

They should be reheated in the pan for a few minutes with some extra virgin olive oil before serving again.

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