Recipe by HEP MEP
This is wonderful! I saw it being put together yesterday morning on our local Fox Morning news. It is from the Wisconsin Milk Marketing Board. I made it exactly as listed (except for some salt) and now I'll figure out how to make it easier on the budget. I felt like I was eating "fine dining" off my paper plate! YUM-Yum!
Top Review by Kumquat the Cat's friend
My BF liked this recipe a lot, which was a little more than I did. All the ingredients I love (cheese, vegetables and pasta), I just think it needed more spices; maybe because the provolone cheese was a bit too mild for my taste. FYI I used the two large shallots, two cloves of garlic, the wine and broth combination, did not add extra cheese, used a low-fat mozzarella and added less oil. IMHO, this recipe has a lot of potential and does not need that much more to be outstanding - either a stronger cheese combination or a liberal addition of salt and pepper or otherwise more spice. Thanks very much Mepster, I will try this again with modification.
- 1⁄2-1 lb asparagus, tough ends snapped off
- 2 shallots or 1 bunch green onion, diced
- 1 garlic clove, diced (or more)
- 2 tablespoons extra virgin olive oil
- 2 large ripe yellow tomatoes, peeled and chopped or 2 large plum tomatoes
- 1⁄2 cup italian white wine (see below)
- 1⁄2 cup chicken broth (homemade or canned)
- 1⁄2 cup fresh basil, cut in chiffonade
- 8 1⁄2 ounces orecchiette, cooked to al dente (little ears, I think that small shells would work just fine, or plain gnocci)
- 1⁄2 cup mozzarella cheese, shredded (I used more)
- 1⁄2 cup provolone cheese, shredded (used a little more, again)
- 3 tablespoons grated parmesan cheese (used a little more again, c,mon! I'm in the Dairy State!)
Directions See How It's Made
- Preheat oven to 375°F.
- Heat up a good load of boiling water Place asparagus in a shallow dish or pan and cover with boiling water.
- Cover it and let it sit 3-5 minutes.
- Drain and cool.
- Cut into 3 to 4 inch pieces.
- Sauté shallots (or green onions)and garlic in olive oil until translucent in a large saucepan or deep skillet.
- Add tomatoes and sauté until they are soft and give out their juices.
- Add wine and chicken broth.
- Boil over a high heat until reduced by about 1/4.
- Add the asparagus pieces and boil for about 2 minutes or so.
- Add basil and mix it up.
- Add the freshly cooked pasta and stir to coat.
- Add the cheeses and toss to melt.
- Put in a lightly oiled baking dish and bake for 20 minutes.
- *If you don't want to use wine, substitute with chicken broth.