Holy cow this recipe is good. I swear, I make the best meals when I'm throwing together what I have and don't really plan it. I'm gonna stop buying cookbooks (except for Ina Garten's cause she's the bomb.)
Anyway, here's the recipe:
- Chop 1 bunch of asparagus into three sections so the spears are about 2 inches long
- Slice one package of button mushrooms
- Halve 1/2 carton of cherry tomatoes and 1/2 carton of sunburst tomatoes. Don't know what the heck a sunburst tomato is? Well, good thing I had my camera handy when I chopped them. They're the yellow ones.
- Put about 1/4 cup of olive oil and 2 HUGE tablespoons of garlic in a saute pan and heat until aromatic and simmering but don't "fry" the garlic. Cause burnt garlic is worse than a $2 bottle of red wine.
- Add the mushrooms and asparagus to the simmering olive oil and cook for about 5 minutes with the lid on. Add about 1 tsp of course sea salt and some pepper. As much as you want, I guess.
- In the meantime, cook 1 box of angel hair pasta (broken into halves) in some salted water, then drain and set aside. (Do I need to make a big deal out of cooking some angel hair noodles? No, I don't.)
- Make some balsamic vinaigrette. For those not familiar, that's equal parts olive oil and balsamic vinegar with some salt and pepper, then whisked until mixed thoroughly. Need a picture? Fine. I whisk with a fork.
- Once the asparagus is fork tender, add the angel hair, balsamic vinaigrette and your halved tomatoes and toss. More pepper and probably another turn around the pan of balsamic vinegar if you really like it. I happen to love balsamic vinegar so the more the better.
De-licious and vegetarian if you're into that. Perfect for summer when it's so hot all you really want to ingest is cold beer and maybe some ice cream. Is that just me? Anyway, I had two helpings so that should tell you something.
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