Can I use the harder, thick ends of the asparagus?

Some pieces just have to be cut off if they're woody, stringy, or dry. However, most asparagus spears can be used if you peel the thicker ends with a potato peeler.

Can I cook the asparagus with the pasta?

I think sauteing the asparagus gives it an extra oomph of flavor, but if you end up using stringier asparagus, boiling it with the pasta is a great alternative. Throw it in during the last few minutes of pasta boiling time, then toss it into the cheese sauce along with the pasta.

Asparagus and Tomato Pasta

Name: Asparagus and Tomato Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1/2 pound of bucatini pasta; 1 2/3 cup freshly grated Parmesan cheese, more for garnish; 1 cup marinated mozzarella balls (Ciliegine); 8 spears of asparagus, cut into 2" pieces; 2 large tomatoes, preferably round; 1 tablespoon minced garlic cloves; salt and pepper; olive oil

Description

This vegetarian recipe uses bouncy bucatini pasta, tender-crisp asparagus, and a light but creamy sauce. Instead of topping with popular cherry tomatoes, you'll lay seared tomato slices across the top of the pasta for a bright pop of color and soft, sweet tomato flavor.

Ingredients

Units Scale

1/2 pound of bucatini pasta
1 2/3 cup freshly grated Parmesan cheese, more for garnish
1 cup marinated mozzarella balls (Ciliegine)
8 spears of asparagus, cut into 2" pieces
2 large tomatoes, preferably round
1 tablespoon minced garlic cloves
salt and pepper
olive oil

Cook Mode Prevent your screen from going dark

Instructions

Drain the mozzarella balls and set aside on a paper towel.
Heat a large pot on the stove with salted water. Once the water is boiling, add the pasta and cook according to the instructions on the pasta bag.
While you wait for the water to boil, grate the parmesan cheese using the smallest holes on a box grater. Add the parmesan to a bowl with a few tablespoons of cold water. Mash the cheese together with a fork until it creates a paste-like consistency.
When the pasta is ready, use tongs to remove it from the water and place it in the bowl of parmesan paste. Stir quickly to melt the cheese and coat the pasta. Add a few teaspoons of olive oil and a little pasta water to thin it out to a creamy consistency.
While the pasta is boiling, warm a nonstick skillet over medium-high heat. Add a tablespoon of olive oil and the asparagus pieces. Stir often to quickly sear the asparagus, about 7 minutes. After a few minutes, turn the heat down to medium and add the garlic. Cook the garlic for 1 minute, then add a few tablespoons of water. Cook and stir the asparagus until the water evaporates and it's crisp-tender. Add the asparagus and garlic to the cooked pasta and stir to combine.
Turn the heat on the nonstick skillet back up to medium-high. Add a few teaspoons of olive oil. When the oil is shimmering, add a single layer of tomato slices. Season with a pinch of salt and pepper. Cook until the tomato starts to brown, then flip and brown the other side.
Split the pasta and asparagus between two plates. Tuck marinated mozzarella balls here and there throughout the pasta, then top each one with a layer of seared tomatoes. Garnish with more parmesan.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main dish
Method: Stove-top
Cuisine: Italian-American