I got the plan for this dish from a seasonal cookbook, did some tweaking and loved the result. Fresh crisp asparagus, nutty wholesome whole wheat pasta, lemon, eggs, herbs....how can you go wrong? Best of all it was super easy and ready in about 20 minutes. My first pass looked a little funky but tasted heavenly, so check back later, I may revise this one a bit.
Lemony Asparagus with Creamy Pasta
Yield: 4 servings
Prep Time: 20-30 minutes
Ingredients:
1 lb pasta, whole wheat spaghetti works great, but its really up to you
1 bunch fresh asparagus, rinsed and bottoms trimmed, cut into 1 or 2 inch pieces
1/2 lemon, juiced and peeled, peel reserved
1 clove garlic, minced
3 scallions, rinsed and sliced on the bias
2 T. butter
3/4 c. milk
2 large eggs, whisked into the milk
1 t. tarragon, dried or 1 T. fresh, rinsed and minced.
S&P
Nutmeg, ground to taste
Method:
- Bring a pot of water to a boil, salt
- Add pasta and cook until about 2 minutes from al dente, add asparagus and cook until tender crisp. Drain.
- Meanwhile, melt butter in a large saute pan over medium heat
- Add scallions and lemon peel, saute until softened. Add garlic and cook 1 more minute.
- Add lemon juice and tarragon, cook until almost evaporated, remove from heat.
- Once pasta and asparagus are cooked and drained, return butter mixture to medium heat
- Add pasta, asparagus and egg mixture to the pan, season lightly with S&P
- Gently stir until egg is cooked and liquid is mostly evaporated. Do not allow to boil.
- Plate pasta and top with a small amount of freshly grated nutmeg.
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