Friday, March 11, 2011

Check it out!

I have developed a recipe! Furthermore, I have successfully tested the recipe earlier this evening and it was delicious – so, to summarize, I have successfully developed a delicious recipe! This made a beautiful dinner, comforting but able to be spiffed up for company too – and it is sooo simple. I’m calling it Early Spring Pasta because it features asparagus. Did you know that western Massachusetts, around the area where my grandparents live, is known for its asparagus? Kind of a weird thing to be known for, but hey, everyone deserves their five minutes of fame. I made enough for two servings (one tonight and leftovers for tomorrow) but it easily be double or tripled. Also, I used Dreamfields pasta because it’s a bit healthier without that grainy whole wheat texture, but anything will work. Anyway, here is goes:

Early Spring Pasta

Serves 2

Cook time: 15 minutes, tops

Enough spaghetti to make 2 cups, about a third of the package

1 bunch fresh asparagus

1T olive oil

Salt and freshly ground black pepper

1 egg

Fresh basil, cut in ribbons, for garnish

Parmesan cheese for finishing, optional

Cook the pasta according to package directions in salted water. While pasta cooks, trim asparagus – you only want the tender tips. Add the asparagus to the pasta during the last 2-3 minutes of cooking. Reserve about a ¼ cup of the starchy cooking water. Drain and return to hot pot. Add olive oil, salt, and pepper. Do this quickly because you want to keep everything as hot as possible. Quickly add the egg, stirring, so that the hot pasta cooks the egg – you need to be swift, otherwise the egg with cook in big globs instead of creating a velvety sauce. If it is too thick, gradually add the reserved cooking water until you reach the desired consistency. Top with basil and cheese, if desired. Serve with crusty Italian bread.

So there it is! Kind of a riff on pasta primavera, carbonara, and asparagus with hollandaise. Let me know what you think!

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