The last week of summer (though not officially) is here. I cannot believe that it is the last week of August, it makes me sad to think that after waiting a long cold never-ending winter summer is gone in a flash. I really hope and pray that it is a beautiful long mild fall. We are in full swing of getting ready for back to school. I am not shopping much because Evie has a lot of clothes and school supplies already, we will wait for the teacher’s list to see what is actually needed. Most of our preparation is organization that is desperately needed. There is a lot of information and reading available on this subject, putting it into practice is the hard part. If any of you have any tips I will gladly accept them.
Now, on to the recipe. It is fast and uses few ingredients, so perfect for a week night meal. The recipe came out of a few different recipes that I found, I took parts of each recipe and combined to use the ingredients that I had. It turned out well and we have made it a couple more times.
You will need:
1 bunch of asparagus, approx. 1lb
2-3 tbsp butter
1 sweet onion, finely chopped
1lb pkg fresh or frozen cheese tortellini
1 lemon, zested and juiced
Take off woody part of stems and chop asparagus into small pieces.
Start large pot of water boiling and cook tortellini according to package directions.
Add butter to another pot or pan, add chopped onion and cook until soft and translucent.
Add asparagus and cook about 5-8 minutes just until the asparagus is bright green and still has a little bit of crunch to it. You do not want soggy asparagus.
Toss in cooked tortellini and add half of the lemon juice and half of the zest. Toss to coat pasta.
Add salt and pepper to taste.
Once in the bowls sprinkle with a little lemon juice and sprinkle a little zest on top. If you wish sprinkle with a little parmesan cheese and serve with your favourite bread.