Flash-Cooked Asparagus with Linguine and Tiny Tomatoes ~ Next-Day Salad

[mos]

this is a recipe to serve four. if your family is larger than two , I encourage you to double the recipe so that you can have ‘Next-Day Salad.’
Flash-Cooked Asparagus with Linguine and Tiny Tomatoes
6 oz linguine
2 tbs extra-virgin olive oil
3 cups chopped asparagus, 1-inch size
2 cups grape tomatoes
4 garlic cloves, minced
1 cup lower-sodium vegetable broth (canned or use your own)
2 oz Parmigiano-Reggiano cheese, grated or chopped
Cook linguine according to package directions. Drain. Meanwhile, heat oil in large skillet over medium-high heat until hot. Cook and stir asparagus 2 minutes or until bright green and slightly crisp-tender. Remove asparagus. Add tomatoes to skillet. Cook 3 minutes or until skins begin to blister. Reduce heat to low. Add garlic. Cook garlic 15 seconds to avoid browning. Add broth. Increase heat to medium-high. Bring to a boil. Boil 1 to 2 minutes or until reduced slightly (bottom of skillet will start to show when stirring). Add asparagus, linguine and cheese. Toss to blend and slightly melt cheese.

Next-Day Salad
leftovers
lettuce
favorite salad dressing
Spread lettuce on plates. Dish out the leftovers over lettuce evenly and add your favorite dressing. My creamy garlicky dressing in general recipes goes especially well over this if you like to make your own dressing:grin:

[shellybean40]

This sounds DE-licious!
Shelly

[mos]

oh it’s yummy! hope you try it!

[Author]

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