Core: Asparagus & Pasta Stir-Fry

This is a new one I tried the other night. Very simple preparation and flavors but also very good. I love using fresh ginger in anything. The "sauce" is brown like the whole wheat noodles so I just told my girls it was plain spaghetti and they fell for it and ate it. It was torture getting Hazel to eat two pieces of asparagus but then she asked for more. You could also easily add a lean protein in the stir-fry: chicken, shrimp, lean steak, pork. We served it with strawberry-blueberry-banana fruit salad.

Asparagus & Pasta Stir-Fry

1 lb. asparagus
6 oz dry angel hair or thin spaghetti (I used whole wheat spaghetti)
2 tsp oil
1 clove garlic, minced or pressed
1 tsp minced fresh ginger or 1/2 tsp ground ginger
1/2 cup diagonally sliced green onions
2 T soy sauce
1/8 tsp crushed red pepper
Cilantro for garnish

1. Snap off and discard tough ends of asparagus; then cut stalks diagonally into 1 1/2-inch pieces and set aside. Cook pasta in boiling water according to package directions.

2. Heat oil in wide frying pan or wok over high heat. Add asparagus, garlic, ginger, and onions. Cook, stirring often, until asparagus is tender-crisp to bite (about 3 minutes). Add soy sauce and red pepper; cook, stirring, for 1 more minute.

3. Drain pasta; pour into pan with asparagus and mix gently. Garnish with cilantro. Makes 4 to 6 servings.