Asparagus with Sun-Dried Tomatoes Over Pasta


  • 3 tablespoons extra virgin olive oil
  • 1/2 pound asparagus, cut into 1-inch pieces
  • 1/4 cup sun-dried tomatoes, reconstituted either in olive oil or white wine
  • 1/2 teaspoon dried thyme
  • 2 to 3 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • 1/2 to 1 pound pasta of your choice, cooked
  • 1/4 cup grated Parmesan cheese


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