5.09.2010

Asparagus Pasta

Asparagus Pasta

With spring being firmly in place now, asparagus has come into season. Two weeks ago, I bought a pound of soup-grade asparagus, as the stalks would be cut into thin strands anyway. The final dish is yummy with just a subtle taste of asparagus. This subtlety is reflected in the picture above, where it's difficult to make out any asparagus among all that pasta. ;)

Pasta with Asparagus and Coriander

Source: Kochen fast ohne Rezept by Hans Gerlach, recipe by Ulrike Myrzik

Ingredients:

500 g asparagus
salt
sugar
1 bunch coriander *
2-3 garlic cloves
2-3 Tbsp olive oil
400 g linguine (or spaghetti)
pepper
2-3 Tbsp butter

* Used flat-leaf parsley.

Method:

Peel the asparagus and cutt off any woody ends. Using a peeler, slice asparagus into thin strands.
Bring a big pot of water to a boil, add plenty of salt and a little sugar. Mince the coriander. Mince the garlic and fry in the olive oil. Blanch the asparagus for two minutes, remove from the water with a slotted spoon and transfer into the pan with the garlic. Remove pan from heat and set aside.

Cook the pasta to manufacturer's instructions, drain while reserving 100 ml of the cooking water. Put the pan back on the stove onto high heat. Add pasta and coriander, season with pepper and mix well. Add small cubes of butter and enough of the cooking water to coat the pasta with a creamy sauce.

5 comments:

Joanne said...

Whoa you must have sliced those seriously thinly! Sounds delicious though. A great way to use up one of my favorite veggies.

MyKitchenInHalfCups said...

ah the intrigue: soup grade asparagus! That's a new one on me. Is it old and woody or what?
Very much like the idea going here. Might have to try some variation on this one.

Andreas said...

Tanna, soup grade asparagus is fresh asparagus but the stalks are a bit too thin or a bit to short to sell as regular asparagus, or the tips might have taken on a bit of colour from exposure to sun light.
Usually, at a market stall specialising in asparagus there will a choice between premium grade, regular grade, soup grade asparagus and broken bits of asparagus to use in pureed soups.

Jeanne said...

I had no idea that asparagus had "grades". I guess my market isn't that fancy! From the photo, I never would have guessed that this dish contains asparagus. What a sneaky way to add it to pasta!

Mary said...

This is such a lovely spring pasta. I've never seen soup grade asparagus but this sounds so good I'm perfectly willing to use the "good" stuff to duplicate your pasta. Kudos.
I hope you are having a wonderful day. Blessings...Mary