
Some of you know that I like to cook. I really like it a lot when I have the time to mess around with new things. Tonight I really didn't have the time, but when I went to make egg rolls, I noticed my bean sprouts looked a little iffy. Then I noticed an unused bundle of asparagus... and a new recipe was born. For those of you who like to cook, this is a really easy, pretty quick, fun dinner.
Tortellini with Asparagus
1 bundle asparagus
1/2 medium white or yellow onion
2 roma tomatoes
2/3 package frozen cheese tortellini
1/2 jar Ragu alfredo sauce
1/2 cup chicken or turkey stock
1/4 cup milk
salt and pepper
1. Preheat oven to 375.
2. Chop asparagus into chunks (whatever size you want), onions into 1/2 inch squarish pieces, and tomatoes into 1/4 inch chunks. [Note: don't forget to chop off the ends of the asparagus based on where they naturally snap when you bend them--throw away these ends.] Toss all vegs in a cassserole dish and drizzle a little olive oil over the top. Grind some fresh salt and pepper overtop. Toss all together. Put dish in preheated oven.
3. Boil some water; cook tortellini according to directions.
4. Whisk 1/2 jar of alfredo sauce, 1/2 cup stock, and 1/4 cup milk together in a small bowl or large-ish liquid measuring cup.
5. Drain tortellini once cooked to al-dente.
6. Pull dish out of oven and toss tortellini in with vegetables. Drizzle sauce mix overtop and then stir up.
7. Bake again for about 15 minutes. Give it one more toss once it's done, then salt and pepper to taste.
I think chicken would also be really good in here, but I love cooking vegetarian dishes.
If you give it a try, let me know what you think. I've noticed sales on asparagus at Kent's and Smith's, so this might be the time of year to do this.
Don't forget to serve this in your favorite princess dishes with flower forks.
P.S. I don't really believe in recipes, but I do recognize the difficulty of replicating a dish without some guidelines--so enjoy my first attempt at writing down an actual recipe of one of my dinner concoctions.