quarantine cooking diary: spring asparagus pasta
As the seasons start to change, I begin to crave more vegetables. I embrace with open arms the cozy, warm, recipes from fall and winter, but come spring; I want freshness. I look to incorporate as many vegetables in my meals, and while the BBQ is perfect for meats, I love exploring more vegetarian meals through the spring and summer. Many of you also indicated you're looking for more vegetarian meal inspiration!
I love recipes where one vegetable is the highlight, the star of the show. I take my time preparing the main ingredient, which is entirely meditative. The asparagus shines in this recipe, being barely cooked but soaked in brown butter with the brightness of some lemon juice. It also has a cacio e pepe vibe that provides the hint of coziness you're maybe not ready to part with from the winter.
You can certainly sub in fresh peas, zucchini or broccolini into the recipe, using vegetables that can hold their own with the butter and pasta water. Feel free to change up the pasta type based on what you have in the cupboard. As always, share your creations with me.
Spring asparagus pasta
I'm going to say this recipe serves two hungry carb-loving people, but if you're serving it with some protein or don't love carbs as much as I do, it could go as far as four people. It’s the perfect weeknight meal as you can have it on the table in under 30 minutes!
Ingredients
300g spaghetti or bucatini
1 bunch asparagus
½ stick of butter
Juice from ½ a lemon
½ tsp lemon zest
½ cup grated parmesan cheese
½ tsp red chili flakes
1 tsp kosher salt
Freshly ground pepper
¾ cup reserved pasta water
Method
Put a large pot of salted water to boil.
To prepare asparagus, take each spear, grab the end and snap. There is a natural point where a spear snaps, and this takes off the tough, bitter ends. One all the ends have been removed, cut the asparagus on a diagonal in ½ inch pieces
Heat butter in a heavy-bottomed pan on medium with salt and chili flakes. Cook on medium for 3-4 minutes. You'll see the butter melt and then begin to froth with small brown bits forming. Watch it carefully as you don't want it to burn. Around this time, your water will be bubbling, so toss in the pasta and cook to al dente.
Add lemon juice and a healthy amount of freshly cracked pepper to the butter and cook for 30 seconds before adding in the asparagus. Cook the asparagus for 3-4 minutes, so it just softens.
Drain the pasta, reserving ¾ cup of pasta water.
Add pasta to the asparagus along with the parmesan and ½ cup of the reserved pasta water. Stir vigorously, so the cheese melts and the sauce begins to get creamy.
Add in the remaining pasta water if it's too thick.
Plate and sprinkle zest on top, enjoy!
