Mark’s Asparagus on Pasta

Mark McAndrews



Olive Oil

Walnut Pieces

Blue Cheese


Penne Pasta


Cut asparagus into 1" pieces. Sauté in olive oil until just starting to brown on one side, about 5 minutes. Toss a handful of walnut pieces into the skillet and continue cooking for another 2 minutes. Turn off the heat, add arugula and blue cheese (the heat remaining in the pan will wilt the arugula and melt the cheese). Toss with cooked, drained penne pasta.


These are all strong flavors that tend to compliment and compete with each other in this dish (which is why I give no amounts). The bitterness of the arugula and the funk of the blue cheese can dominate easily, so use a light hand with those two ingredients -- adjust the amounts you use to fit your own tastes.