Ah, spring. The clocks “spring forward,” the birds start singing songs of love (well, songs of breeding, anyway), and the asparagus season arrives! What follows is indeed a splendid treat, courtesy of Lorrie Williams. This delicious and humane dish would pair well with Patricia’s Quick Veggie Chicken Patties. Another match!
3 Tbsp. vegetable oil
2 cloves garlic
1 1/2 lbs. asparagus, cut into 1-in. pieces
2 cups sliced mushrooms
1Tbsp. chopped fresh basil
1 Tbsp. chopped fresh oregano
1 tsp. chopped fresh rosemary
4 large tomatoes, diced
Salt and freshly ground pepper, to taste
3/4 lb. spaghetti, cooked
• Heat the oil in a large wok or frying pan.
• Add the garlic, asparagus, mushrooms, and fresh herbs (dried herbs work well, too, if you don’t have fresh; use 1/3 the amount) and cook until the asparagus is just tender (about 5 minutes), stirring frequently.
• Stir in the tomatoes and season with the salt and pepper.
• Serve over the pasta.
Even my carnivore friends love this dish!