Ingredients
1/4 cup olive oil
5 large cloves garlic, chopped
1 pound asparagus, trimmed
1 1/2 pounds plum tomatoes
1 fennel bulb, ends trimmed and cut into 8 wedges
2 tablespoons GOLDEN BLOSSOM HONEY
1 pound fettuccine
1/4 cup fresh chives, chopped
salt and pepper to taste
Parmesan cheese, freshly grated
Honey Tips
Honey Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
Directions
Preheat oven to 500°. Line a large baking sheet or broiler pan with foil. Coat with nonstick cooking spray. Mix olive oil and garlic together in a small bowl.
Place asparagus in the center of the baking sheet. Cut tomatoes in half or quarters lengthwise, depending on size of tomatoes. Place around asparagus. Put fennel wedges around tomatoes. Drizzle vegetables with 2 tablespoons of the garlic olive oil and then with 2 tablespoons honey.
Roast for 5 minutes. Remove from oven and gently stir. Drizzle with 2 more tablespoons of the garlic olive oil. Return to oven. Roast 5 more minutes. Remove asparagus to a plate. Continue roasting tomatoes and fennel 5 – 10 more minutes until fennel softens and begins to brown. Meanwhile, cut asparagus into 1 1/2-inch pieces.
Cook pasta according to package directions. Drain, return to pot. Drizzle with remaining garlic olive oil. Add all vegetables including chives. Toss. Season with salt and pepper.
Serve with lots of freshly grated Parmesan cheese.
Serves: 4
Place asparagus in the center of the baking sheet. Cut tomatoes in half or quarters lengthwise, depending on size of tomatoes. Place around asparagus. Put fennel wedges around tomatoes. Drizzle vegetables with 2 tablespoons of the garlic olive oil and then with 2 tablespoons honey.
Roast for 5 minutes. Remove from oven and gently stir. Drizzle with 2 more tablespoons of the garlic olive oil. Return to oven. Roast 5 more minutes. Remove asparagus to a plate. Continue roasting tomatoes and fennel 5 – 10 more minutes until fennel softens and begins to brown. Meanwhile, cut asparagus into 1 1/2-inch pieces.
Cook pasta according to package directions. Drain, return to pot. Drizzle with remaining garlic olive oil. Add all vegetables including chives. Toss. Season with salt and pepper.
Serve with lots of freshly grated Parmesan cheese.
Serves: 4
