A delicious light spring meal.
| Prep Time | 30 minutes |
| Servings |
people
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Ingredients
- 1 can Sardines in oil
- 1 bunch (1#) Asparagus
- 1 Tbsp Good Capers
- 1 Tbsp Pepperoncini
- .5 C Roasted tomatoes
- 2 Green Onions
- 2 Tbsp lemon juice
- 2 Tbsp Parmesan
- 1 tsp Freshly ground pepper
- .5 tsp fresh thyme
- 1 package wide pasta
Ingredients
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Instructions
- Boil enough water to cover cleaned asparagus and simmer until al dente, usually a couple of minutes. Remove and chop into bite sized pieces. GOURMET TIP: plunge the asparagus into ice water to stop cooking and preserve the bright green color. Cut on a slant for attractive pieces.
- Chop the capers, pepperoncini, scallions, thyme and tomatoes and toss with Sardines and their oil. Toss with the asparagus. SUBSTITUTIONS: Use anchovies if you like them, dried thyme if you must, or a smaller portion of sun dried tomatoes if you lack roasted tomatoes. If you want a lighter fish taste, use good olive oil in place of the sardine oil. GOURMET TIP: use fresh anchovies or sardines, or roast your own cherry tomatoes (a great way to use up the last of the bucket!)
- Cook and drain pasta and toss with veg. Finish with pepper, lemon juice and parmesan to taste. GOURMET TIP: If you can grow your own thyme, asparagus is in season about the time it will bloom. Top with some thyme flowers -- they're delicious.
Recipe Notes
If you really love anchovies, they're a nice substitute for sardines. If you're lucky enough to have fresh anchovies or sardines, use those and add some good olive oil to the dish.
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