Happy Friday, Friends! It has been a crazy week in this little world of mine. We managed to fit in THE MOVE between Wednesday & Thursday - packing, driving, loading/unloading and situating in between two work days. Not easy, I tell ya. My recovery week fell in the right place – but my muscles are anything but relaxed.
On another note, we also squeezed in some good eats with a bunch of asparagus I found on sale last week. Stretching into three separate, delicious meals, I thought I’d share them with you. Write this list down, find yourself a bunch of these greens, and you certainly won’t be bored (or hungry)!
Asparagus Red Pepper & Pine Nut Pizza
Roasted Red Pepper slices
Asparagus Spears (cut into 1 in pieces)
Roasted Asparagus & Pumpkin Seed Pasta
Roasted Pumpkin Seeds & Asparagus:
Preheat oven to 275*. Toss in olive oil & seasonings of choice (i.e. Rosemary & Thyme, Salt & Pepper). Roast for ~45-60 minutes, stirring every ~15 to prevent burning.
Add asparagus for ~25-30 minutes (Toss in Olive oil, salt & pepper also).
Cook pasta as directed. Toss everything together in ~1 tbsp Olive Oil & 1 tbsp Balsamic Vinegar (optional). Enjoy hot or cold!
Tomato Asparagus Quesadilla
Heat oven on Broil. Top bottom tortilla with ~3/4 cup Mexican Blend cheese, tomato slices & asparagus spears (cut into ~1 in. pieces). Add a tortilla on top, and broil for ~5-6 minutes (watch carefully to avoid burning), or until cheese is melted.
Cut into 6 wedges – serves two. Add some fresh avocado & salsa on the side for extra flava’!
Happy Fall Weekend! How do you get creative with Asparagus?