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This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. This recipe was created in partnership with Tastemade and can be paired with Cantaloupe & Baby Arugula Prosciutto Bundles.
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Composition - Asparagus with grape tomatoes:
- Need 2 bunch - Asparagus
- Prepare 1 pints of Grape tomatoes
- Give 1/4 for Garlic and herb seasoning
- Need 1 cup for Parmesan cheese
- You need 3 tbsp of Sunflower seed oil
Fresh grape tomatoes and thin asparagus, and shrimp roasted with garlic slices and olive oil, finished with white wine and served over whole-grain angel hair pasta. Asparagus, Caramelized Grape Tomatoes & Parmigiano Cheese Asparagus is one of the first crops of spring harvest. It thrives in any area having winter ground freezes or dry seasons.
Asparagus with grape tomatoes steps:
- Clean up asparagus by cutting the is off wash and rinse tomatoes and asparagus
- Season asparagus and grape tomatoes with Mrs Dash and garlic and herb seasoning
- Place in pan bake in oven @ 425°F .covered with aluminum foil for 45 minutes
- Uncover asparagus and Parmesan cheese boil for 3 minutes to melt cheese
- coat asparagus and tomato with sunflower seed oil.
Transfer the asparagus mixture to a large serving bowl. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Add the cherry tomatoes and peas. Pour the chicken stock into the pan and bring the mixture to a simmer. Transfer the asparagus mixture to a large serving bowl.
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