This is a simple and delicious recipe - try it tonight!
½ pound fresh asparagus
1 clove garlic, diced
2 tablespoons extra virgin olive oil
2 large ripe yellow tomatoes, peeled and chopped
½ cup dry white wine
½ cup chicken stock
½ cup fresh basil, cut in thin ribbons (chiffonade)
½ pound orecchiette (little ears) pasta, cooked al dente
¼ cup shredded Wisconsin mozzarella cheese
¼ cup Wisconsin provolone or Asiago cheese, shredded
Cover asparagus with boiling water, cover with lid and let sit for 3 minutes. Drain. Grill on lightly oiled griddle or cast iron skillet over high heat until asparagus is al dente. Set aside When cool, cut into 3-4 inch pieces.
Sauté shallots and garlic in olive oil until translucent. Add tomatoes and sauté until they are soft and give up juices. Add wine and chicken stock. Boil over high heat until reduced by about a fourth. Add asparagus pieces and basil; mix. Add freshly cooked pasta and stir to coat. Add cheeses and toss to melt. Garnish with fresh herbs. Serve immediately.
Chef Lu is Ingles Corporate chef. See more delicious recipes at Ingles Chef's Kitchen.