It is spring asparagus time here in New England! In fact, I just picked up my first share of spring asparagus from my CSA last night! I made this dinner to highlight the fresh, unique flavor of my little green, tree-like friend.
Ingredients:
1 Package Near East Couscous
10 Stems Asparagus (chopped in 1/2 inch slices)
2-3 Cloves Garlic (crushed & chopped)
10 Cherry Tomatoes, Halved
1 Palmful Parmesan Cheese
1-1/4 cup of Vegetable Stock
2 tablespoons olive oil
1/4 cup pine nuts
Directions:
Chop all of your veggies. Heat your oil over medium and add your garlic, sauteing for 2 minutes.
Add your stock and spice packet to the oil and garlic and bring to a boil. While it is coming to a boil, grab your pine nuts and heat them on a skillet until they are lightly toasted (slightly browned). Set aside pine nuts to cool.
Add your asparagus to boiling stock and reduce heat and cover for 2 minutes. Add in your couscous and remove from heat. Cover and let sit for 5 minutes. Once all stock is absorbed, add your tomatoes, pine nuts and Parmesan - stir and enjoy!!
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