Roasted Asparagus Pasta Salad with Mara’s Whole Wheat Farfalle

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Yield: 8 servings | Prep Time: 10 min | Cook Time: 20 min

I love asparagus. So does my crew, thank goodness. And while it only makes a short appearance in early summer, I opt for it year round. I know, not very seasonal and locovore-y of me, but such is life. I did, however, join a CSA program this past summer/fall run by The Silverbrook Farm, and loved every minute of it. That should make up for my off-season lapses, no?

So let’s get back on track, shall we? Asparagus, how do I love thee? Let me count the ways:

Detox: Not only is it high in fiber (yesssah!), with 3 grams per serving, which in and of itself is detoxifying, but asparagus also has also been found to up-regulate specific enzyme pathways in the liver, causing faster clearance of toxins. Who doesn’t love a good cleanse?
Anti-Aging: Rich in glutathione, an amino acid compound with potent antioxidant properties that protect cells from free radicals (the ~~toddler temper tantrums~~ toxins that age us).
Cancer-Fighting and Anti-Inflammatory: High in phytonutrients called saponins, which have repeatedly been shown to have anti-inflammatory and anti-cancer properties, and have also been associated with improved blood pressure, improved blood sugar regulation, and better control of blood fat levels.
Bone and Joint Health: Asparagus is a great source of vitamin K which studies have linked to the prevention of osteoporosis and osteoarthritis, as well as bone formation and repair.
Healthy Babies: Rich folate content plays a key role in preventing birth defects, regulating embryonic and fetal nerve cell formation, and may also help to prevent premature births.

Now you can understand why year-round asparagus is a good thing. What are your favorite seasonal foods in the off-season?

Mara’s Pasta can be purchased in select retailers and online at www.maraspasta.com.

INGREDIENTS

* = good source of fiber

Use organic ingredients when possible

1 pound Mara’s Whole Wheat Farfalle pasta *
1 pound asparagus, ends trimmed *
Olive oil, for drizzling
Celtic sea salt and freshly ground black pepper
1 shallot, finely chopped
2 cloves garlic, finely chopped
2 teaspoons Dijon mustard
Zest and juice of ½ lemon
¼ teaspoon crushed red pepper flakes
4 tablespoons olive oil
Celtic sea salt and freshly ground black pepper
¼ cup thinly sliced fresh chives *
1 (4-ounce) container crumbled goat cheese

PREP

1. Preheat the oven to 425 degrees F. Add Mara’s Farfalle to a large pot of boiling water and cook for 9 minutes until al dente. Drain in a colander and let cool (I didn’t wait long enough the first time around. BIG mistake).

2. Slice asparagus at an angle into 1/2-inch pieces. Place the asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Place in oven and roast for 10 minutes, until slightly tender. Remove and let cool.

3. In a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes. Whisk in olive oil and season with salt and pepper. Add chives.

4. Add Mara’s Farfalle and roasted asparagus to a large bowl. Drizzle with dressing and toss. Add the crumbled goat cheese, toss, and serve.

NUTRITION FACTS

Serving Size: 1/8 recipe