-Pre-heat the oven to 425 degrees.

-Place the asparagus on a rimmed baking sheet and drizzle with 1 tablespoon of olive oil. Season with a little salt and fresh ground pepper, and toss to coat. Roast asparagus for 8-10 minutes until lightly brown and just tender. (Don’t overcook them, peeps! You want them to have a little bit of crunch.) When cool enough to handle, slice the spears into 1-inch pieces and set aside.

Heat the remaining 2 tablespoons of olive oil in a large Dutch oven or saucepan. When hot, add the minced onion and minced garlic and sauté for 2-3 minutes until the onions become translucent.

Add the quinoa to the pan and stir to coat with oil. Cook for 2 minutes, stirring constantly, until the grains are lightly toasted.

Add the white wine to the pan and cook, stirring constantly, until all of the liquid has been absorbed, about 2 minutes.

Add 1¾ cups vegetable stock and bring to a boil. Lower until just simmering, cover and cook for 13-15 minutes until the liquid has been absorbed.

While the quinoa is cooking, you’re going to make an herb puree. Place the basil, parsley, 1 peeled garlic clove and ½ cup vegetable stock in a blender or food processor. Puree until smooth.

Stir the herb puree and Parmesan cheese into the cooked quinoa. (If the mixture is too thick, you may want to add another ¼ cup of vegetable stock.)

Add the roasted asparagus and sun-dried tomatoes and cook for 1 minute until heated through. Taste and season with a little salt and fresh ground pepper.

Serve warm. Top with extra Parmesan if that floats your boat.