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Tall pot with basket — steam asparagus upright, blanch pasta
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Dried black trumpets — truffle-like flavor, pasta, risotto, cream
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Tall pot with basket — steam asparagus upright, blanch pasta
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Dried black trumpets — truffle-like flavor, pasta, risotto, cream
Adjustable stand — hold cookbook or tablet at eye level while cooking
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For the asparagus, remove about an inch off the end and discard. Cut the spears into thirds. In a large saute pan over medium heat, add a drizzle of olive oil and the asparagus. Season with a little salt and pepper. Cook until tender. While the asparagus is cooking you can make the sun dried tomato pesto. This is the same one I made to use on a Turkey, Baby Spinach & Sun Dried Tomato Panini. Add the sun dried tomatoes, garlic, parsley, parsley, the marinade liquid and salt & pepper to a food processor. Pulse until the consistency of your preference, I left mine just slightly chunkier. Into a bowl toss the cooked pasta, the sauteed asparagus and the sun dried tomato pesto. If it seems a little dry, add in a little bit of the pasta water at a time until it is the moistness of your preference.