Pierogies with Corn and Roasted Asparagus with Garlic

Pierogies with Corn and Roasted Asparagus with Garlic


from Angela at Aloha: Yinz Mangia (www.alohayinzmangia.com)

Makes 3 servings


Pierogies with Corn

1 - 1 lb. (16 oz) box of Mrs. T's pierogies, our favorites are potato and cheddar or 4 cheese

1 chopped shallot (or onion)

Roughly 1 cup of frozen corn

Olive oil

Salt and pepper


In a frying pan over medium-high heat, add just enough olive oil to coat the bottom of the pan. Add the frozen pierogies and cook them, without turning them over, for 6 - 8 minutes. Move the little 'rogies around to give them space and prevent them from sticking to the pan often. Once they're cooked and slightly crispy on the bottom, flip them over, add the shallot, and cover with the lid. Cook for 4 - 6 minutes more. Finally, add the corn, salt & pepper to taste, cover and cook for 4 - 6 more minutes. 


Roasted Asparagus with Garlic

1 lb. of asparagus spears, rough ends trimmed

3 garlic cloves, chopped

Parmesan cheese

Olive oil

Salt and pepper


Preheat your oven to 350 degrees F. Toss the asparagus in olive oil, salt, and pepper and spread them across a baking sheet covered with a Silpat (or coated with non-stick spray) before adding the garlic to the top. Cook  for 12 - 15 minutes, until the tops are slightly wilted/desired doneness is achieved. As soon as you remove them from the oven, top the asparagus with shredded parmesan cheese.


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