My granddaughter makes this 4 ingredient spring vegetable bake and it is an absolute delight for supper

This oven baked 4-ingredient asparagus cheese tortellini is one of those simple spring suppers that feels extra special without a lot of fuss. It started as something my granddaughter threw together after a busy school day, using what we had on hand: fresh asparagus, a bag of cheese tortellini, a jar of sauce, and a handful of shredded cheese. The asparagus stays bright and tender-crisp, the tortellini gets cozy in a creamy sauce, and the cheese on top turns golden and bubbly. It’s a comforting, family-friendly bake that’s easy enough for a weeknight but pretty enough to share when company stops by.

This spring vegetable bake is hearty on its own, but I like to round it out with a simple green salad dressed with lemon and olive oil to echo the freshness of the asparagus. Warm garlic bread or buttered rolls are perfect for soaking up the creamy sauce left in the glass baking dish. For a little extra color, serve with sliced tomatoes or a small fruit salad. A glass of iced tea or a light white wine pairs nicely for the grown-ups, while milk or sparkling water with lemon works well for kids.

Servings: 4

1 pound fresh asparagus, ends trimmed and cut into 1- to 2-inch pieces

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch glass baking dish so the pasta doesn’t stick.

Bring a large pot of salted water to a boil. Add the cheese tortellini and cook for 2 to 3 minutes, just until they start to float and are slightly underdone. They will finish cooking in the oven. Drain well.

While the tortellini cooks, rinse the asparagus, snap or trim off the woody ends, and cut the spears into 1- to 2-inch pieces so they’re bite-sized and cook evenly.

In a large bowl, combine the drained tortellini, asparagus pieces, jarred Alfredo sauce, and 1 cup of the shredded cheese. Gently stir until everything is coated and evenly mixed, being careful not to tear the tortellini.

Spoon the mixture into the prepared glass baking dish, spreading it into an even layer so the asparagus and tortellini are mixed throughout.

Sprinkle the remaining 1 cup shredded cheese evenly over the top, covering as much of the surface as you can. This will give you that gooey, golden brown cheesy crust.