Beef & Asparagus Pasta Toss

While farmers like Megan Dwyer are busy getting soybeans and corn planted this spring, there’s a crop that’s popping up around Illinois and ready to be harvested: asparagus! Pair fresh asparagus with locally raised lean beef, and you’re all set for dinner.

INGREDIENTS

1 pound Ground Beef (93% lean or leaner)
3 cups uncooked bow tie pasta
1 pound fresh asparagus, cut into 1-inch pieces
1 tablespoon olive oil
1/4 cup minced shallots (about 2 large)
1 tablespoon minced garlic
Salt and pepper

Garnish

1/4 cup shredded Parmesan cheese (optional)

COOKING

Cook pasta in salted boiling water 10 minutes or until almost tender. Add asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus are tender. Drain well.
Meanwhile, heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Cook’s Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
Heat oil in same skillet over medium heat until hot. Add shallots and garlic; cook 3 to 4 minutes or until tender, stirring frequently. Remove from heat. Add beef; toss to mix. Season with salt and pepper, as desired.
Combine beef mixture with pasta and asparagus in large bowl; toss well. Sprinkle with cheese, if desired.

Recipe courtesy of Beef. It’s what’s for dinner.