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The familiar pasta, along with the original combination of vegetables in sauce will renew your vitamin and energy supplies and lift your spirits. The fresh asparagus, pepper, ginger and cilantro with a touch of orange make a succulent dish!

7 oz (200 g) whole wheat rotini
8-10 stalks asparagus tips, cut 3 inches
1 cup (250 ml) red onion, julienned
1 red bell pepper, julienned
1 tsp (5 ml) fresh ginger, minced
1 Tbsp (15 ml) butter
1 Tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) fresh cilantro, chopped
1/2 cup (125 ml) freshly squeezed orange juice
1 cup (250 ml) cream
Sea salt and fresh ground pepper, to taste
Fresh thyme, chopped, for garnish

Cook rotini in a large pot of boiling salted water; drain, rinse under cold water and set aside.
Blanch the asparagus in a pot of boiling salted water for three minutes. Drain and rinse under cold water; set aside.

Sauté onion, red pepper and ginger in oil and butter until soft. Add cilantro and sauté briefly. Add orange juice and cook on high for two minutes to reduce. Add cream and reduce for two minutes longer. Add pasta, asparagus and salt and pepper; mix thoroughly. Serve with fresh thyme.

Source: alive #219, January 2001