Ingredients:
2 Tbsp butter
4 tsp minced roasted garlic
2 tsp Italian seasoning
1 (9oz) package tortellini filled with your choice
6 c fresh vegetables cut into strips or chunks; red, yellow, orange, and/or green pepper, red, yellow or white onion, zucchini, yellow squash, green beans, mushrooms, carrot match sticks, asparagus)

Directions:
Preheat oven 450F.
Place butter in 9x13 pan, heat in oven until melted. 
Stir in veggies, garlic and seasoning.  Bake 12-15 min stir occasionally.

While preheating and doing other veggie steps get salted water boiling and cook tortellini according to package.

When all is done combine the veggies and pasta and enjoy!

This can be done without pasta and have a wonderful veggie side dish.
​This compliments pork quite well, but could be used as a side dish for nearly any protein.  

Ingredients:
2 bunches of asparagus                         
2 Tbsp Olive oil                     
1/2 tsp salt

Directions:
1) Preheat the oven to 375°F.  Line a baking sheet with foil
2) Wash and pat dry the asparagus.  Snap off the ends that are gray/white and discard.  Start to break the spears in that area of the stem and it will naturally break where needed.  This removes the less tender part of the stalk.
3) Place asparagus into a bowl and toss with oil.  Place on prepared baking sheet and sprinkle with salt.
4) Bake 12– 15 min, adjusting the time down a few minutes if your asparagus is skinny.  You can use a paring knife to poke into the center of a spear to make sure it’s nice and tender. 
5) Serve warm as a side dish or tossed into pasta, ravioli, rice or a salad. 
 
Source: https://www.yummytoddlerfood.com/how-to-cook-asparagus-in-the-oven/
 

INGREDIENTS
16 thin stalks fresh asparagus
1 tbsp. olive oil
4 cloves garlic, thinly sliced or minced
6 medium plum (Roma) tomatoes, seeded and chopped (21/4 cups)
1/4 cup dry white wine
1/4 tsp. salt
1 tbsp. butter
1 9 ounce package refrigerated linguini pasta, or substitute angel hair pasta
1/4 cup shredded fresh basil
 
DIRECTIONS
Trim asparagus.  Remove tips; set aside.  Bias-slice asparagus stalks into 1-to 1 1/2 inch pieces; set aside.
 
Heat oil in a large skillet over medium heat.  Add garlic and 1/4 teaspoon pepper; cook for 1 minute, stirring constantly.  Add tomatoes and cook about 2 minutes, stirring often.
 
Add asparagus stalks, wine, and salt.  Cook, uncovered, for 3 minutes.  Add asparagus tips; cook uncovered, for 1 minute.  Add butter; stir till melted.
 
Meanwhile, cook pasta according to package directions.  Drain pasta.  Return to pan and toss with asparagus mixture and basil.
 

INGREDIENTS
8 ounces asparagus spears, trimmed
Boiling water
1 avocado, halved, seeded, peeled, and chopped
1 tsp. lime juice
4 eggs
1/4 cup water
1/4 tsp. salt
1/8 tsp. ground black pepper
2 tbsp. butter

DIRECTIONS
Place asparagus spears in a single layer in a shallow baking pan.  Pour enough boiling water over asparagus to cover.  Let stand for 10 to 12 minutes  or until bright colored and crisp-tender.  Drain.  Finely chop three of the asparagus spears; set aside.

In a small bowl use a fork to mash avocado; stir in lime juice.  Stir in chopped asparagus; set aside.
​
For omelet, in a small bowl whisk together eggs, the water, salt, and pepper until combined but not frothy.  Heat an 8-inch nonstick skillet with flared sides over medium-high heat until skillet is hot.  Melt 1 tablespoon of the butter in skillet.  Add half of the egg mixture; reduce heat to medium.  Immediately begin stirring eggs gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg.  Stop stirring.  Cook for 30-60 seconds or until egg is set.  Remove from heat.  Using a spatula, lift and fold an edge of omelet to opposite edge.
 
Do the same with the other half of egg mixture.  

This could be made into a sandwich if desired. 

INGREDIENTS
1 tablespoon butter
3 tablespoons olive oil
1/2 pound fresh asparagus, trimmed & cut into 1”pieces
1/2 pound fresh mushrooms, sliced
6 eggs
1 tablespoon water
1 tsp. chopped fresh thyme
3 tbsp.  Freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese

DIRECTIONS
Preheat oven to 325 degrees
 
Melt butter in an oven-safe skillet over medium heat.  Stir in olive oil and asparagus, and cook until the asparagus is tender, about 10 minutes.  Stir in the mushrooms, and continue cooking about 5 minutes.
 
In a medium bowl, whisk together eggs, water, and thyme.  Pour into the skillet, and reduce heat to low.  Cover, and cook 5 minutes.
 
Transfer the skillet to the preheated oven.  Bake 10 to 15 minutes, until eggs are no longer runny.  Top the mixture with Parmesan cheese and mozzarella cheese.  Turn on the broiler, and broil until cheeses are melted and lightly browned