RECIPE

Ingredients: 

    •    1 bunch of asparagus (trimmed, with pesky white bottoms removed) 

    •    1 T olive oil 

    •    Salt

    •    Pepper

    •    3 T parmesan (or as desired)

    •    1 box bowtie pasta

    •     20 mozzarella pearls

Directions:

    •    Preheat oven to 400. 

    •    Cut asparagus into 1 inch pieces. 

    •    In a casserole large enough for all your asparagus, lay asparagus flat across surface.

    •    Pour oil across until well coated, mixing asparagus around casserole until asparagus are coated thoroughly.

    •    Sprinkle with salt and pepper.

    •    Roast in oven for 20 minutes, or until a sharp knife cuts through thickest point of asparagus effortlessly. 

    •    While asparagus are in oven, cook pasta according to your boxed instructions in boiling water with salt.

    •    Strain pasta and place back in pot.

    •    When the asparagus is cooked, add the pasta to the casserole and mix thoroughly, top with parmesan and mozzarella 

    •    Bake mixture in oven for 5-7 minutes, or until cheese on top is warm and gooey

    •    Enjoy!

20 minutes active time, 45 minutes total time. Serves 2.