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This is based primarily on a recipe from America’s Test Kitchen’s Make-Ahead Cookbook, which my mom gifted me for Christmas one year. It’s full of wonderful ideas for preparing dinner, lunch, and dinner and ways to get more meals out of your shopping list. It also gives ideas for freezer meals and slow cooker meals (good ideas for summertime—save the delicious Wisconsin sweet corn and don’t turn on the oven).
This is a fairly simple put-together dish; the only thing that gives it a second eggplant is that you need to blanch the asparagus. The bonus here is that you use the same water to boil the asparagus as the tortellini!
Speaking of, it’s time to start the water boiling. Whoever discovered heat+water=cooked food should be lauded for their curiosity and intuition.
With asparagus, I usually do the bend-til-it-breaks trick, but this time I decided to simply cut enough off the bottom, letting the knife tell me where the woody part starts. I think I didn’t want to be disappointed in how much I paid for it (this veggie is usually priced per pound), and I already have two baggies of ends in the freezer waiting for me to decide to make cream of asparagus soup.
When the water bubbles, pop the greens in and set a timer for two minutes. Grab your trusty stainless steel bowl and put in some ice cubes; then, I usually keep the bowl in the freezer until the last second.
When the timer says so (in my case, it’s Alexa beepity-beeping at me), pull the bowl, fill mostly with cold water, and start slotted-spooning the asparagus into it to stop the cooking process. Let the pot on the stove come back to a boil.
Now it’s dressing time. I’ve mentioned before that making your own dressing is cheaper, better, and faster than buying bottled, and there’s no HFCS hiding at the top of the list, or Yellow #5 and Maltodextrin hiding at the bottom.
The dressing contains a delicious amount of minced shallot and garlic.
In a two-cup bowl, I squirt some lemon juice and realize I’ve run out, so I finish off the acidic liquid with some white wine vinegar. Because I’ve opted to use Lighthouse Farms freeze-dried Italian spices (do not buy this from Amazon, it’s too expensive—I’m sure your local Penzey’s store has a suitable alternative), I pour it in to let it rehydrate for a minute, then add the alliums. Whisk in the olive oil and let sit until everything else is assembled.
Slice up enough cherry tomatoes and put the asparagus into a medium bowl and add salt and pepper.
To add a little bit of smooth crunch (I get the opposition, but pine nuts do that), roast a handful of pine nuts.
Since the tortellini is “fresh” (from Costco), it only takes about two minutes to boil (did I mention this dish comes together so quickly it’s almost silly?) so it’s the last thing to cook.
While it’s boiling, grate some parm and try to contain yourself.
Strain the pasta and rinse with cold water so it doesn’t melt the Parmesan. Pour into the bowl, add the dressing and shredded cheese. Stir carefully so as not to break the little pockets of cheesy amazingness.
Cheese Tortellini and Asparagus
- 1.5 lbs asparagus ends trimmed, cut into 1" pieces
- 1.5 lbs cheese-filled tortellini
- 1/4 c lemon juice
- 1/4 c white wine vinegar
- 2 Tbsp Italian herb mix
- 2 cloves of garlic minced
- 2 shallots minced
- 2 Tbsp olive oil
- 1/2 c pine nuts
- 2 c cherry tomatoes halved
- 1 c grated Parmesan not that Kraft s#!t, either
- Bring a large pot of water to a boil. Add asparagus bits to boiling water with a little salt.
- Prepare blanching vessel with ice cubes and cold water. After two minutes, remove asparagus from the pot with a slotted spoon into the ice-cold water. Strain and set aside. Return pot to a boil.
- Stir together lemon juice, vinegar, and herb mix, then add diced garlic and shallots. Whisk in the olive oil and let rest.
- Heat a small pan over medium and toast pine nuts until slightly darker than raw.
- Slice tomatoes. Grate Parmesan.
- Add tortellini to boiling water. After two minutes, straing and rinse with cold water.
- Mix everything together carefully.
My mom’s boyfriend calls asparagus “spare grass” because he says horses eat it when they run out of real grass.