The garden is still alive! The herbs are already perking up and the tomatoes aren’t dead so I’m going to call the first week of my new raised garden a success. In addition to the tomatoes my garden this year features: two types of eggplant, crookneck squash, zucchini, bell peppers, cayenne peppers, and a hodgepodge of herbs. I’m also in talks with a co-worker and might be getting a few of his raspberry bushes, which will be going in their own isolated bed so that they don’t take over the entire garden. I’m hoping that this garden will do well enough to give me the motivation (kick-in-the-pants) to start doing a winter garden. That way I can start growing my own spinach, chard, kale, and cauliflower…or at least that’s the plan.
This recipe features one of the my favorite three greens, along with some of the fresh asparagus that is starting to pop up at the local markets. At first I was going to use kale to make the “pesto” but was afraid it might overpower the asparagus and went with baby spinach instead. Since then I have made some kale pesto and think that it might have worked, but I’m glad I used the spinach.
2 cups Spinach, well washed
4 tbsp EVOO, divided
2 tbsp Parmesan Cheese
1/2 lb asparagus spears
8 oz tofu, firmly pressed and drained
1/2 lb orzo
1/3 cup Parmesan Cheese (optional)
- In a small blender mix the spinach, 3tbsp EVOO, and 2 tbsp Parmesan cheese until well blended and smooth. Set aside
- Cook the orzo as directed, but after draining return to pan.
- Break the asparagus spears into 4in long pieces. Heat the remaining tbsp of EVOO in a medium saute pan over medium low heat and add the tofu. Cook for 7minutes, turning once, before adding the asparagus and cooking for an additional 7-10minutes. The tofu should be lightly golden while the asparagus should be soft and tender.
- Add the asparagus to the orzo then stir in the pesto allowing the heat of the pasta and asparagus to help spread the pesto. Serve topped with the additional cheese (if desired) and with a simple side salad.
I’m also submitting this recipe to the May Simple and in Season Event which is being hosted by Urvashi over at Botanical Baker. Simple and in Season was started by the amazing Ren over at Fabulicious Food one year ago, so a Happy Happy Birthday to Simple and in Season!