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asparagus

Parmesan Crusted Potatoes with Asparagus

April 18, 2020 by Marisa 38 Comments

Parmesan Crusted Potatoes with Asparagus

Parmesan crusted potatoes with asparagus is a simple and delicious one pan side dish. It features just a few ingredients and can be prepared on any busy weeknight. 

Parmesan Crusted Potatoes with Asparagus

My family is a huge potato lover!

Growing up, my mom was never able to prepare enough potatoes to satisfy everyone at family gatherings!

We would often find ourselves wrestling each other at the diner table for her oven roasted potatoes. 

So naturally I began to prepare oven roasted potatoes by making sheet pans loaded with our favourite buds. And I usually combine them with some other yummy veggie such as my Oven Roasted Potatoes and Fennel recipe.

I used a delicious combination of red and yellow little creamer potatoes, this time around. They’re thin skinned, buttery and nutritious and also pair so well with the fresh asparagus.

Although I can make an entire meal out of crispy potatoes, I find that roasted alongside some vibrant green asparagus makes for one remarkable side dish!

You can serve them alongside steak, chicken or even fish.

Or, go vegetarian by topping the roasted vegetables with a fried egg. Yummy!

Bright green asparagus stalks on a cloth kitchen napkin.

How To Trim Asparagus

There is no rocket science behind trimming asparagus stalks. And, you probably know this already if you’re a seasoned cook.

However if you’re new to this, it’s really a simple process. All you do is bend the woodsy end of the asparagus spear and it naturally snaps off at its driest point.

You’re left with perfectly tender and juicy asparagus spears ready to be used in your favourite recipe.

Red and golden baby creamer potatoes in a basket.

Creamer Potatoes

Creamer potatoes are small thin skinned, bite-size baby potatoes anywhere from 1 to 2 inches in size.

They’re buttery in taste with a creamy-like texture making them a cinch to prepare.

I used the red and yellow coloured creamer potatoes for this recipe. However, you can also add the blue coloured ones, should you come across any!

Sliced red and golden potatoes on a baking sheet.

How to Roast Asparagus and Potatoes in the Oven

Start by lining a baking sheet with parchment paper.

This ensures that the potatoes don’t stick to the pan and it’s easy clean up!

Toss the potatoes with olive oil, salt and pepper.

Spread them out in a single layer, giving them room to brown and bake for about 20 minutes.

Chopped baby potatoes with asparagus topped with parmesan cheese.

After the initial first 20 minutes, remove the pan from the oven and flip the potatoes over.

Toss the asparagus with olive oil, salt and pepper and nestle them between the potatoes in a single layer.

You’ll then return the sheet pan to the oven and bake an additional 15 minutes more.

Roasted baby potatoes and asparagus on a baking sheet.

When the asparagus are almost tender, sprinkle the veggies with the grated Parmesan cheese and bake an additional 5 minutes.

The cheese will melt and develop a wonderful golden brown crust over the vegetables which will impart another layer of goodness to the veggies. It’ll render them so irresistible!

It’s that simple! And that delicious!

Oven roasted baby potatoes with asparagus

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Freshly roasted asparagus and potatoes on a cutting board.

This recipe for Parmesan Crusted Potatoes with Asparagus was originally published on April 22, 2016, and updated with new content and photos on April 18, 2020.

Parmesan Crusted Potatoes with Asparagus
Print Recipe
5 from 1 vote

Parmesan Crusted Potatoes with Asparagus

These Parmesan crusted potatoes are a healthy and delicious combination of red, yellow and blue Grelot potatoes. The vegetables are oven roasted to a golden brown perfection.
Course: Vegetable
Cuisine: Vegetarian
Keyword: Parmesan Crusted Potatoes with Asparagus
Servings: 4
Author: Marisa

Ingredients

  • 1 1/2 pounds small baby potatoes sliced in half
  • 1/2 pound asparagus tips trimmed
  • 2 tablespoons plus 1 tablespoon of olive oil
  • salt to taste
  • pepper to taste
  • 1/4 cup grated Parmesan cheese

Instructions

  • Preheat oven to 400 degrees F.
  • Line a baking sheet with parchment paper.
  • In a medium sized bowl, toss the potatoes with 2 tablespoons of olive oil, salt and pepper.
  • Spread on the prepared baking sheet, in a single layer.
  • Bake in preheated oven for 20 minutes.
  • Using the same bowl, toss the asparagus with 1 tablespoon of olive oil, salt and pepper.
  • Remove the pan with potatoes from the oven and flip the potatoes over.
  • Add the asparagus to the pan and bake along side the potatoes for 15 minutes.
  • Sprinkle with the grated cheese and bake for an additional 5 minutes or until the cheese is golden in spots.

 

Filed Under: Salads & Side Dishes, Vegetable, Vegetarian Tagged With: asparagus, brunch, lunch, olive oil, parmesan cheese, potato, roasting, supper, vegetable, vegetarian

Fusilli Pasta with Asparagus and Broccoli

April 2, 2020 by Marisa 2 Comments

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Fusilli Pasta with Asparagus and Broccoli makes a quick and delicious meal for any day of the week and all under 30 minutes.

Fusilli Pasta with Asparagus and Broccoli

At times we long for quick and simple recipes.

The kind that can be prepared at a moments notice and still be so tasty and flavourful. And yet, as simply as they are they bring us such a level of comfort in the times they’re mostly needed.

For me, pasta dishes invoke this level of pure comfort food every time!

There’s such a myriad of ways in preparing such a dish and we have no further to look then our own pantry and using which ever vegetable we may have on hand.

One such pasta which I regularly have in my pantry are Fusilli Lunghi made from duram wheat semolina flour.

Italian Fusilli Lunghi Pasta

What are Fusilli Lunghi Pasta

Fusilli Lunghi are long lengths of coiled pasta.

This type of pasta shape is formed by pressing and rolling thin rods, in a back and forth motion, over strips of dough.

It has the appearance of long and elongated cavatelli.

It’s an absolute favourite of mine when not making my own from scratch. I love pairing it with broccoli and any other vegetable I may have on hand.

Broccoli florets and asparagus on a black serving tray.

What can I make with asparagus and broccoli?

One of my favourite ways to enjoy asparagus is in making a panful of Parmesan Crusted Potatoes with Asparagus.

However, asparagus pairs quite beautifully with broccoli too. And especially so when combined with a favourite pasta shape. 

I love their vibrant green colour in contrast to the paler colour of the pasta noodles.

It makes for one healthy dish that’s nutrient packed, easy to make and so quick to put together.

Chopped onions, asparagus and garlic on a wooden cutting board.

30 Minute Fusilli Pasta with Asparagus and Broccoli

In the time it takes for a pot of water to come up to a roaring boil, is all the time you’ll need to prep your vegetables.

With long pasta shapes such as these fusilli lunghi, I prefer to use sliced onions rather than chopped ones.

I also prefer to cut the asparagus into 2 or 3 inch long pieces to mimic the size of the pasta noodle.

Once they’re chopped and cut to your preferred size, simply rinse them under cold running water.

When the pot of water has come to a roaring boil, salt the water and add in the pasta. Stir well and cook according to the package instructions.

Sauté of asparagus and onions in a black skillet.

The fusilli lunghi I used needed 14 minutes of cooking time.

It’s more than enough time to sauté the onions with the asparagus which take about 6 to 8 minutes of cooking time.

This will depend on the size of your asparagus.

Thicker stalks of asparagus will need an extra minute or 2 till tender to the bite.

And as for the broccoli, I add it to the pot of boiling pasta at the last 3 to 5 minutes of cooking time. The timing will depend on the size of your broccoli and how tender you prefer them.

Asparagus and Broccoli Pasta dish on a black serving tray.

You’ll then drain the pasta with the broccoli and toss it with the asparagus mixture.

Stir in some freshly grated Parmesan cheese and chopped parsley. And at this point I also love to drizzle some extra virgin olive oil while mixing the pasta and veggies well.

Platefuls of pasta with broccoli and asparagus.

How to serve Fusilli Pasta with Asparagus and Broccoli

You can bring the whole finished platter at the table and allow everyone to serve themselves.

Or you can plate individual bowls of pasta and let everyone top theirs with whichever extra toppings they prefer.

I love mine with an extra drizzle of EVOO and cracked black pepper. Hubby however, prefers a generous sprinkle of chilli flakes and lots of cheese.

But with whichever way you serve this bountiful dish, have fun in your kitchen and enjoy with your loved ones!

Cooked fusilli pasta with asparagus and broccoli on a black tray.

 

Fusilli Pasta with Asparagus and Broccoli
Print Recipe
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Fusilli Pasta with Asparagus and Broccoli

A wonderful vegan recipe to have in your repertoire. This Fusilli Lunghi pasta dish is loaded with asparagus, broccoli and makes a healthy, quick and delicious meal in under 30 minutes.
Prep Time15 mins
Cook Time14 mins
Total Time29 mins
Course: Pasta
Cuisine: Italian
Keyword: Fusilli Pasta with Asparagus and Broccoli
Servings: 4 to 6

Ingredients

  • 1/4 cup extra virgin olive oil plus extra for drizzling
  • 5 cups broccoli florets
  • 2 small thinly sliced onions
  • 2 garlic cloves minced
  • 4 cups chopped asparagus about 2 inch pieces
  • 1/2 teaspoon chili flakes
  • 1/4 cup chopped fresh parsley Plus a tablespoon for the finished dish.
  • salt and pepper to your taste
  • 500 grams Fusilli Lunghi Pasta
  • 1/3 cup Parmesan cheese

Instructions

  • Bring a large pot of water to boil.
  • Meanwhile, cut the broccoli into florets and set aside.
  • Heat the oil in a large skillet and add in the sliced onions, asparagus, garlic with the chilli flakes, 1/4 cup fresh parsley, salt and pepper.
  • Sauté the veggies for about 6 to 8 minutes or just until the onions are translucent and the asparagus is tender to the bite.
  • When the water has come to a roaring boil, salt the water and add in the pasta while stirring occasionally.
  • Cook the pasta according to package instructions.
  • The type of pasta I used needed 14 minutes of cooking time.
  • At the last 5 minutes of the pasta's cooking time, add in the broccoli and stir while allowing both to cook together for the remaining time.
  • Drain the pasta and broccoli.
  • Transfer the drained pasta and broccoli to the skillet with the asparagus mixture and stir together well.
  • Toss with a drizzle of extra virgin olive oil the parmesan cheese and remaining fresh parsley.
  • Plate and serve with more cracked pepper, chilli flakes and cheese if you like.

Filed Under: Pasta Tagged With: 30 minute meal, asparagus, broccoli, dinner, fusilli, pasta

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