My last recipe post was about brussels sprouts, so upon seeing the title of this post you might be thinking “What does this girl have for all the ickiest vegies?”  No apologies, Spiros: I love vegies, and the trick to loving them is preparing them well.  So today, I’m going to share my favorite recipes for asparagus.

One way I’ve discovered to keep my weight down is to eat a big bowl of “green stuff” for dinner every night.  Vegies are low-calorie and low-fat, plus they fill you up and the fiber keeps you full, helping to avoid the midnight munchies.  (For all the time that I sit at the sewing machine, I’m a big fan of delicious dishes that don’t pack on the pounds!)

I have a favorite pasta recipe that uses asparagus, but last night I left out the pasta, eggs and cheese and just cooked the asparagus.  It was really tasty!  So, here are both the “lite” version and the pasta version.  Both are quick and easy, letting you get back to the sewing machine in short order.  Enjoy!

Pasta with Asparagus

1 lb. asparagus (break off tough ends and cut into 1″ pieces)
1 medium onion, chopped
1 Tablespoon butter
Salt
Freshly ground black pepper

2 eggs
1/2 cup (or more) fresh grated Parmesan cheese

1/2 lb. small pasta (elbows or ditalini)

Put on a pot of water to boil.  As soon as it is boiling, put in the asparagus and cook just until bright green and crisp but tender.  Meanwhile, saute the onion in the butter.  Add salt and pepper liberally.  Remove from heat.

As soon as the asparagus is cooked, remove it from the water with a slotted spoon and add it to the onion mixture.

Add the pasta to the boiling water.

Break two eggs into a bowl and stir in the parmesan cheese.

As soon as the pasta is cooked, drain it and immediately, while it is still very hot, add the egg/cheese mixture and stir.  Toss in the asparagus/onion mixture and stir.

Serve, topped with more parmesan cheese if you wish.

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Asparagus & Onion Hash

1 lb. asparagus (break off tough ends and cut into 1″ pieces)
1 medium onion, chopped
1 Tablespoon butter
Salt
Freshly ground black pepper

In a saucepan, saute the onion in the butter.  When the onion begins to turn clear, add the asparagus and 1-2 tablespoons water.  Put on the lid and let the asparagus steam for a few minutes until crisp-tender. Add salt and pepper to taste.  Remove the lid and let the water boil away.  Serve with a bit of parmesan cheese sprinkled on top.

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