On to the next installment of fast week-night dishes. This time it's very seasonal asparagus pasta. Actually, there is not much to say about this dish. It's easy to make, it's tasty and that's about all. I guess posts about easy pasta dishes are getting a bit old. I'll try to come up with something different for my next subission to Ivonne's Magazine Mondays.
Just a quick word of advice: Mixing butter and oil as suggested in the recipe is not really a good idea as it causes quite a bit more spattering during frying compared to using each on its own. Better decide beforehand whether you want to go extra-tasty with butter or extra-healthy with olive oil.
Source: essen&trinken Für jeden Tag 06/09
250 g green asparagus
1 clove of garlic
2 tomatoes *
200 g pasta
1 Tbsp butter **
1 Tbsp olive oil
3 Tbsp mascarpone ***
* Used a handful of cocktail tomatoes.
** Used clarified butter.
*** Used 2 Tbsp ricotta and yoghurt each.
Peel the lower third of the asparagus stems and cut away the ends. Chop diagonally into 1 cm pieces. Mince onion and garlic. Quarter, deseed and mince the tomatoes.*
Cook the pasta as per instructions on the package. Heat butter and oil in a pan. Saute asparagus for 4 minutes. Season to taste with sugar, salt and pepper. Add onion and garlic and saute for another 3 minutes.
Drain the pasta, reserve 100 ml [half a glass] of the cooking water. Add water and mascarpone to the asparagus,stir and bring to a boil. Add tomatoe and season again as needed. Toss with the pasta and serve.
* I just quartered the cocktail tomatoes as they were quite firm and not watery.