Fresh recipes inspired by local ingredients found at the Covington Farmer’s Market
12 asparagus spears, cut in 1 inch chunks
1 cup cherry tomatoes, halved
1/2 cup chopped prosciutto
1 green onion, minced
1 cup baby arugula, shredded
4 tbs extra virgin olive oil
1 tbs Dijon mustard
Rosemary & thyme
1 tbs fresh lemon juice
4 cups cooked penne pasta
2 ounces crumbled goat cheese
1 tsp each sea salt & ground pepper
Preheat oven to 400 degrees. Place the asparagus, cherry tomatoes and prosciutto on a flat baking pan. Drizzle with 1 tbs of the olive oil and sprinkle with about half of the salt & pepper. Bake for about 10 – 12 minutes, until the asparagus is tender and starting to brown. Let sit to cool. In a small bowl combine the rest of the oil, lemon juice, mustard, green onion and herbs, mix well. Add to the asparagus, tomatoes and prosciutto with the pasta and arugula in a large bowl and toss. Crumble in the goat cheese. Can be served immediately or chilled for a cold pasta salad. Serve topped with a sprig of rosemary!
