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Title: Fusilli with Roasted Asparagus

12 oz. thin asparagus, trimmmed and sliced diagonally
3 T olive oil
1/2 C sun-dried tomatoes
1 lb. fusilli
1 - large clove garlic, minced
0 - salt and pepper
1/4 C fresh parsley, chopped
3 T pine nuts, toasted

Preheat the oven to 450° F. Toss the asparagus with 1 tablespoon of the olive oil and place on a lightly oiled baking sheet. Roast until just tender, 6-8 minutes. Remove from the oven and set aside.

Cut the tomatoes into 1/4 inch wide strips and set aside

Cook the fusilli in a large pot of boiling salted water, stirring occasionally, until al dente, 8-10 minutes.

While the pasta is cooking, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the roasted asparagus, tomatoes, and salt and pepper to taste. Reduce the heat to low and keep warm.

Drain the pasta and place in a large, shallow serving bowl. add the asparagus mixture, basil, and pine nuts. Toss to combine, drizzle on a little more olive oil, and serve hot.

From Vegan Planet
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Title: Roasted Sesame Asparagus

2 lbs. thin asparagus, trimmed
1 1/2 T peanut oil
0 - salt and pepper
2 T sesame seeds, toassted
1 T toasted sesame oil

Preheat the oven to 450° F. Cut the asparagus diagonally into 2 inch pieces and place in a bowl. Drizzle with the peanut oil and season with salt and pepper to taste. Toss to coat, then spread on a baking sheet in a single layer.

Roast the asparagus until just tender, 6-8 minutes, depending on the thickness.

Transfer to a bowl, sprinkle with the sesame seeds, and drizzle with the sesame oil. Toss to coat and serve hot.

From Vegan Planet
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Title: Baked Risotto with Spring Vegetables

2 T olive oil
1 - small onion, finely chopped
1 C arborio rice
3 - cloves garlic, finely chopped
1/2 C dry white wine
3 1/2 C vegetable stock
1/2 t salt
1/4 t lemon-pepper seasoning
1/2 lb. fresh asparagus, trimmed and steamed lightly
1 C frozen baby peas, cooked and drained
6 oz. baby carrots, halved lengthwise and steamed lightly
4 - scallions, thinly sliced
1/4 C fresh flat-leaf parsley, chopped

Preheat the oven to 425° F.

In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring, about 2-3 minutes. Add the rice and garlic and cook, stirring, 2 minutes. Add the wine and cook, stirring, until almost completely absorbed. Add the broth, salt, and lemon-pepper seasoning; bring to a boil over high heat.

Cover the skillet and transfer to the oven. Bake 45-50 minutes. Stir in the asparagus, peas, carrots, scallions, and parsley.

From Vegan Italiano
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Title: Gemelli with Asparagus and Pine Nuts

1/4 C pine nuts
2 T olive oil
1/2 lb. thin asparagus, trimmed and cut diagonally into one-inch pieces
1 - clove garlic, finely chopped
12 oz. gemelli
2 T lemon juice
1/2 t salt
1/4 t lemon-pepper seasoning

Toast the pine nuts in a skillet over medium heat until fragrant and lightly browned, about 3 minutes. Set aside.

Saute the asparagus and garlic in oil, stirring often, until the aspragus is slightly tender, 4-5 minutes.

Cook the pasta according to package directions. Drain and return to the pot. Add the asparagus and garlic mixture, pine nuts, lemon juice, salt, and lemon-pepper seasoning; toss gently to combine.

From Vegan Italiano
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