Asparagus & Seafood Pasta Aglio e Olio

I started stuffing myself silly with brussel sprouts during Fall; then kale and collard greens during Winter. It must be too easy to expect that I will continue to stuff myself silly with Asparagus during Spring. Spring analogous to Asparagus in vegetable language.

Not only obvious, almost a no-brainer how I will cook my asparagus. In stir-frys or steamed, they shall be. And since I was able to adapt this Oven-Baked Shrimps rather easily for Aglio e Olio - here comes Scallops and Shrimps Angel Hair Aglio e Olio with Asparagus!

Scallops and Shrimps Angel Hair (Capellini) Aglio e Olio with Asparagus
Ingredients: 3 scallops, 3 shrimps, 2-3 cherry tomatoes finely diced, 3 cloves garlic thinly sliced, 6 springs of cilantro finely chopped, drizzle of olive oil, red chili pepper flakes, salt and pepper to taste, 5-6 asparagus spears, sliced at the bias for smaller spears, cooked capellini (Angel Hair)

Directions: Prepare asparagus for steaming: Steam 6-8 mins, then lightly season with sea salt and pepper. Set aside when cooked. At the same time, preheat oven at 375F then start assembling work. Assemble the scallops, shrimps, cherry tomatoes, garlic, cilantro, drizzle of olive oil in the baking dish (see photo below). Bake for 20-30 till seafood is cooked (Note: depends on how huge the scallops are). Remove from oven, sprinkle red chili flakes and pinch of salt and pepper to taste. You can either add cooked pasta and asparagus into the baked dish (if your baking dish is deep enough), then toss to combine; -OR- use another deep mixing bowl to toss the baked seafood, pasta and asparagus altogether. Don't forget the "gravy sauce" - the essence of the sea, and garlic!

Yes, there is gravy being derived from the baked seafood!

Do this (the assembly) and 80% of the cooking (and dish) is already done

And Angel Hair (Capellini) can hold this so well, being perfect for Aglio e Olio too. A home-run for this simple and delicious dish, and I MADE AN IMPORTANT DECISION... ... ...

I shall cook this dish more often as long as I see no end of Asparagus this Spring.

I'm sharing this with Presto Pasta Nights with host of the week Sweet Artichoke.

Also sharing this at BetsyLife

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