Pan-Roasted Asparagus Over Thai Brown Rice Noodles Kalamata Olives, Balsamic Reduction, Shaved Parmesan – a delicious recipe with noodles, asparagus, olive oil, balsamic vinegar, olives. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
["Asparagus
2
Trim off the fibrous part of the stem from one bunch of asparagus. Cut the tips into 3-inch lengths. Cut the remaining stalks in half lengthwise.
3
Heat olive oil (about 2 T.) in a stainless-steel (not non-stick) saute pan over medium-high heat. Add asparagus, season with salt, turning occasionally and roast until the asparagus is tender and starting to brown in spots. Remove with a slotted spoon.", "Balsamic Glaze with Olives
4
To the saute pan, add balsamic vinegar (about 5 T.) and pitted black olives (about 10, we like kalamata olives) cut in half lengthwise. Deglaze the pan, scraping the bottom of the pan with a spatula.", "Thai Brown Rice Noodles
5
Toss two servings of cooked Explore Cuisine Thai Brown Rice Pad Thai Noodles with olive oil and season with salt and pepper. Place noodles in two bowls.", "Composition
6
Top noodles with asparagus. Pour the balsamic reduction and olives over the asparagus. Top with shards of Parmesan and plenty fresh ground black pepper."]
121
kcal
Calories
8
g
Fat
10
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1/2 box pad thai noodles Explore Cuisine Brown Rice, 1 bunch asparagus, 2 tablespoons olive oil, 5 tablespoons balsamic vinegar, and more.
Yes, Pan-Roasted Asparagus Over Thai Brown Rice Noodles Kalamata Olives, Balsamic Reduction, Shaved Parmesan falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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