asparagus pasta

Here is one of the things I make for dinner when I don't know what to make for dinner.  It is basic, simple, easy, fast, & healthy.


  1. 1 bunch asparagus, ends trimmed
  2. 12 ounces whole-wheat spaghetti
  3. 1/3 cup extra-virgin olive oil
  4. 1/2 cup (about 2 ounces) hazelnuts—toasted, skinned, and roughly chopped (or use pine nuts)
  5. 1 teaspoon kosher salt
  6. 1/4 teaspoon black pepper
  7. 1 small wedge (about 2 ounces) Parmesan


  1. With a vegetable peeler, shave the asparagus lengthwise into long ribbons.
  2. Cook the spaghetti according to the package directions, adding the asparagus during the last 2 minutes of cooking.
  3. Drain the spaghetti and asparagus and return them to the pot.
  4. Add the oil and hazelnuts; toss. Add the salt and pepper; toss again.
  5. Divide the spaghetti among individual plates. With the peeler, shave the Parmesan over the top.

My modifications:

  • Simply chop the asparagus instead of the ribbons.
  • Add a few drops of balsamic vinegar when you add the olive oil.

info & nutrition:

  • Serves4
  • Hands-On Time 15 min
  • Total Time 20 min
  • Calories 625 calories
  • Calories 46 calories from fat
  • Sat Fat 3 g
  • Cholesterol 10 mg
  • Sodium 706 mg
  • Protein 22 g
  • Carbohydrate 71 g
  • Sugar 6 g
  • Fiber 4 g

Thank you, Real Simple, for this recipe I read in your magazine 10 years ago.

asparagus tart

I made this asparagus tart for Easter brunch.  It was easy, tasty, and a pretty color for a spring brunch or lunch.  I cut it into squares so people could eat without a fork (kind of like a pizza).

Watch the video on the website below for additional tips.  Thanks, Martha Stewart, for the recipe!



  • Flour, for work surface
  • 1 sheet frozen puff pastry
  • 5 1/2 ounces (2 cups) Gruyere cheese, shredded
  • 1 1/2 pounds medium or thick asparagus
  • 1 tablespoon olive oil
  • Salt and pepper


  1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.

  2. Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.