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Growing up in an Italian family, Sunday was the day for pasta. We sometimes had pasta on other nights, too, but there was no getting around it on Sundays. I consider my recipe for Pasta with Asparagus and Pancetta to be “simmered in tradition,” as it makes me think back to those family meals I enjoyed, gathered around a big table.
Bacon, Egg and Asparagus Ramen is made mazemen style, which means you leave out the broth you’d normally find in a bowl of ramen. This dish has just enough sauce to coat all the ingredients to perfection. It’s pure comfort food!
Asparagus and Asiago Frittata is a great spring dish. Not only is it easy to make, but it’s versatile. Serve it for breakfast, lunch or dinner.
