Sorry I've been a bit silent -- the kids and I are visiting my folks this week, and as usual, we're too busy having fun to mess around on the computer. Or to crochet, knit, or anything else like that, hee.
But we had this recipe before we left, and I thought I'd better quick post it before asparagus season is totally over...
Asparagus and Chickpea Spaghetti
1 lb spaghetti -- cooked
1 med. onion -- thinly sliced
3 cloves garlic -- minced
1 4oz jar sun dried tomatoes in oil -- reserve oil
1 can chickpeas -- drained and rinsed
1 bunch asparagus -- bias cut 1" long
3/4 cup chicken broth
1 Tbsp. basil
4oz Feta cheese crumbles
1 tsp salt
1/2 tsp pepper
Toss onions and asparagus with 2 Tbsp oil from tomatoes, salt, and pepper. Roast at 350 for 20 minutes, stirring once. Put remaining oil in a large skillet. Saute garlic in oil for 30 seconds. Add all but Feta and simmer for 2-3 minutes. Toss with spaghetti and top with Feta.