Every week, at least 2-3 times, I bike up to my parent’s place to cook them dinner. My Mom isn’t able to cook anymore, and my Dad has never had to cook, so it’s a nice concrete way I can help them out.
But right now, my parents aren’t really leaving the house, and because of my work at the hospital I’m afraid to go see them. I was feeling guilty about not being able to help them out, so I managed to teach my Dad how to Zoom, and we’ve moved our cooking lessons online!
This pasta was a big hit. It’s simple, tasty, and showcases one of my fave spring ingredients, asparagus.
Cooking is one of the ways we care for others, and show love. In these isolated times, it’s nice to have been able to find a way to keep that going, for the people in my life who need it the most.
Hope you’re all hanging in there, and finding ways to connect with each other.
300g pasta – I used some gorgeous fresh pappardelle, but any long noodle would work
4 cloves garlic
1 bunch asparagus
1 1/2 cups grape tomatoes
Cook pasta according to instructions.
While pasta cooks, pour olive oil into a skillet, enough to coat the bottom. Mince garlic add to the pan, cooking until translucent and fragrant, about 1 minute. Snap asparagus stalks, discarding the bottom part, and add to the pan. Slice tomatoes in half and throw them in too. Cook veggies, stirring, until tomatoes start releasing their juices. Season with salt and chili flakes, taste, and adjust seasoning.
Drain pasta and add to the veggies, tossing to coat.