Spring crops are popping up all over Kansas! Tis especially the season for fresh asparagus and rhubarb at some pick-your-own farms across the state. After selecting a bunch of your favorite asparagus, you can saute it in butter or roast it drizzled with olive oil for a tasty side dish. But if you’re looking for a quick, fresh Spring meal, make asparagus the star of the show with my Lemon Asparagus Tortellini!
This Spring, if you’re in the market for U-pick fruits, vegetables, and berries, you can find a list of farm and ranch attractions at the Kansas Department of Wildlife, Parks, and Tourism: www.travelks.com
Lemon Asparagus Tortellini Skillet
20 oz. pkg frozen cheese tortellini, thawed and simmered in boiling water for 2 minutes, drained well
2 Tbs. butter
1 lb. fresh asparagus, cut into 2-inch pieces
2 cloves garlic, crushed
1 tsp. dried dill weed
Juice and zest of 1 large lemon
1/2 cup whipping cream
1/2 cup chicken broth
1/2 cup grated Parmesan
4-6 oz. crumbled feta
In a large skillet over medium heat, melt butter; when butter is sizzling add asparagus and cook for 1 minute.
Over medium heat, stir in garlic, dill, lemon juice, lemon zest, cooked tortellini, cream, broth, and Parmesan; bring mixture to a simmer, then reduce heat to low, cooking until sauce has thickened nicely; top with feta and serve.
Kitchen Smack: Whether you love thin, tender, young asparagus, or thicker, more flavorful, mature asparagus, there are some tricks to preparing this delicate vegetable for the best eating experience. Watch the video below for one of my Kitchen Smacks on having perfect asparagus every time.
Now You’re Cookin’,
**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, April 2018. To order your favorite From the Land of Kansas products and ingredients, visit the From the Land of Kansas Marketplace!
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