Ingredients
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1/2-1 lb asparagus, tough ends snapped off
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2 shallots or 1 bunch green onion, diced
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2 tablespoons extra virgin olive oil
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2 large ripe yellow tomatoes, peeled and chopped or 2 large plum tomatoes
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1/2 cup italian white wine (see below)
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1/2 cup chicken broth (homemade or canned)
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1/2 cup fresh basil, cut in chiffonade
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8 1/2 ounces orecchiette, cooked to al dente (little ears, I think that small shells would work just fine, or plain gnocci)
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1/2 cup mozzarella cheese, shredded (I used more)
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1/2 cup provolone cheese, shredded (used a little more, again)
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3 tablespoons grated parmesan cheese (used a little more again, c,mon! I'm in the Dairy State!)
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1 garlic clove, diced (or more)
Instructions
- Preheat oven to 375°F.
- Heat up a good load of boiling water Place asparagus in a shallow dish or pan and cover with boiling water.
- Cover it and let it sit 3-5 minutes.
- Drain and cool.
- Cut into 3 to 4 inch pieces.
- Sauté shallots (or green onions)and garlic in olive oil until translucent in a large saucepan or deep skillet.
- Add tomatoes and sauté until they are soft and give out their juices.
- Add wine and chicken broth.
- Boil over a high heat until reduced by about 1/4.
- Add the asparagus pieces and boil for about 2 minutes or so.
- Add basil and mix it up.
- Add the freshly cooked pasta and stir to coat.
- Add the cheeses and toss to melt.
- Put in a lightly oiled baking dish and bake for 20 minutes.
- *If you don't want to use wine, substitute with chicken broth.