Pasta is always a favorite. Especially when it can be loaded with fresh, seasonal veggies. In Europe, white asparagus are quite popular. These sunlight-deprived stalks are a little milder and more delicate than their green counterparts. Here’s one of my favorite ways to eat them:
Spring Pasta!
Ingredients:
- 1 lb. pasta (tagliatelle or penne)
- A fistful of thin, baby spring asparagus
- 1 pint grape tomatoes, halved
- 2 jalapeño peppers, seeded, diced fine
- 2 good sized cloves of garlic, chopped
- 1/4 cup fruity extra virgin olive oil
- 4 tablespoons good balsamic vinegar
- Sea salt and fresh ground pepper, to taste
- 2 tablespoons fresh chopped Italian parsley
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Instructions:
- Bring a large pot of fresh salted water to a rolling boil.
- Do not overcook the asparagus – they are best tender-crisp. 10 min will do.
- Meanwhile, throw all the sauce ingredients into a pot and stir to coat.
- Place the asparagus in a grill pan until they are slightly grilled.
- Cook the pasta according to package directions, stirring every so often, until it is al dente.
- While the pasta is cooking, keep an eye on the sauce and stir it now and then.
- Drain the pasta, put it into the sauce pan, and toss gently to coat with olive oil.
Serve in a deep plate and add the asparagus on top, bon appétit!