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MAROHN FAMILY – CHANTILLY, VA
“This recipe has been a family favorite summer meal since the early 2000s. And it’s made on winter birthdays!”
HEATHER MAROHN
PENNE WITH ASPARAGUS, TOMATOES & MOZZARELLA
INGREDIENTS
1 lb. asparagus
2 lb. ripe tomatoes
1 lb. fresh mozzarella balls
2 cloves garlic, crushed
14 cups freshly snipped parsley
1 cup extra virgin olive oil 1⁄2 tsp. salt
Freshly ground pepper, to taste
Juice of 1 lemon 1 lb. penne pasta
1 Trim asparagus and cut diagonally into 1-inch pieces. Steam asparagus in a medium skillet of boiling, salted water for 1.5 to 5 minutes, depending on thickness, until just barely tender. Drain and reserve.
2 Cut tomatoes into small pieces and place in a large serving bowl. Cut cheese into small pieces.
3 Add cheese, garlic, parsley olive oil, lemon juice, salt, pepper and asparagus to bowl. Mix gently, then set aside at room temperature for 1 hour to marinate.
4 Cook pasta to al dente. Drain and toss at once with asparagus-tomato mixture. Adjust seasonings to taste. Serve immediately.
Serves 6-8.
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