I heart asparagus. It is really one of my favorite vegetables. Usually, I wait until spring before I pick up a bunch. But throw it into a dish mid winter and I’m dreaming of spring flowers and chirping birds. And that is exactly what this Roasted Asparagus and Garlic Penne did for me.
This recipe is another one that I think is perfect for Valentine’s day. It only feeds 2, with maybe a little left over. The garlic cream sauce is to die for. But I think that my favorite part about the whole dish is the roasted asparagus. Who knew that roasted asparagus could be so good?
Ryan certainly didn’t.
You see, Ryan is not a huge asparagus fan. In fact when he saw that I was making asparagus for dinner his was a little bummed. But I said, trust me. You’ll like this.
I don’t think he believed me, until he took the first bite. He even asked for seconds!
This dish does take a little bit of time, simply because you have to roast the garlic, but once that is done, it comes together in about 15 minutes.
Roasted Asparagus and Garlic PennePrint Recipe
- 1 whole head garlic
- 1 tablespoon plus 1 teaspoon olive oil
- 1 - 1 1/2 pounds asparagus, tough ends trimmed and cut into 1 inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups dried penne pasta
- 2 tablespoons butter
- 1/4 cup heavy cream
Preheat oven to 400 degrees.
Cut the top 1/4 inch off the garlic. Place garlic on a piece of aluminum foil. Drizzle 1 teaspoon olive oil over the top. Wrap in the foil and roast for 40 - 45 minutes or until browned and soft. Remove from oven. Allow to cool. Use a fork to remove cloves. Mash together in a bowl.
Toss the cut asparagus with salt, pepper and 1 tablespoon olive oil. Roast in oven for 10 minutes.
While asparagus is roasting, bring a large pot of water to boil and cook the pasta according to package directions. Drain.
In the same pot you cooked the pasta in, melt butter. Stir in roasted garlic and cream. Return pasta to the pan and add roasted asparagus. Toss to coat the pasta and asparagus in the cream sauce. Season to taste with salt and pepper. Serve.