A Taste of Spring

As the snow melts and daylight stretches into evening, people who like to eat with the seasons know what's coming: asparagus. Asparagus is a spring vegetable. Take advantage of grocery sales and then head to the kitchen for the first taste of spring.

Asparagus 101: Choose spears with bright green stalks and purple-tinted tips. Make sure asparagus is dry before using as you don't want water to steam the asparagus in the oven. If grilling asparagus make sure the heat is not too hot and use spears that are thicker.

Cheese Tortellini with Lemon Roasted Asparagus 

Cook's notes: A springtime dish that's easy to prepare, bursts with lemon flavors and delicious roasted asparagus. Broccoli can be substituted for asparagus.
Recipe adapted from twopeasandtheirpod.com and serves 3-4
Ingredients:
For the roasted asparagus or broccoli

• 1 lb. broccoli, cut into bite-size pieces or 1 bunch of asparagus cut into 3-inch pieces
• 1 tablespoon olive oil or lemon olive oil
• 1 teaspoon balsamic white vinegar
• 1 tablespoon fresh lemon juice
• 3 lemon slices
• 2 cloves garlic, chopped
• Salt and black pepper, to taste

For the Tortellini

• 1- 9 oz. package cheese tortellini (refrigerated I used Buitoni but frozen works also)
• 1 tablespoon butter
• 1 tablespoon minced shallot
• 2 cloves garlic, minced
• Dash of crushed red pepper
• 2 cups packed fresh spinach
• Zest of 1 lemon
• Juice of 1 lemon
• 3/4 cup freshly grated Parmesan cheese
• Salt and black pepper, to taste

Directions:

• Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Place the broccoli or asparagus pieces on a large baking sheet. Mix olive oil, lemon juice, and balsamic. Drizzle the mixture over prepared asparagus. Add the garlic and lemon slices, toss broccoli or asparagus until well coated. Season with salt and pepper, to taste.
• Roast for 20 minutes, stirring once. Remove broccoli or asparagus when it's crisp and slightly charred. Remove lemon slices and tent a piece of foil to keep asparagus or broccoli warm.
• Meanwhile, bring a large pot of salted water to a boil. Cook tortellini according to package instructions. When cooked, drain, reserving 1/4 cup of the pasta water. Set the water and tortellini aside.
• Put the pot back on the stove and melt the butter over medium heat. Add the shallot, garlic, and crushed red pepper. Sauté 1 minute.
• Turn the heat to low and add in the reserved pasta water, cooked tortellini, lemon juice, and spinach. Cook on low until spinach is wilted for about 1 minute. Add in Parmesan cheese and asparagus or broccoli. Stir and season with salt and pepper, to taste. Serve warm and add lemon zest over the dish.