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
500 g asparagus
1 bunch coriander *
2-3 garlic cloves
2-3 Tbsp olive oil
400 g linguine (or spaghetti)
2-3 Tbsp butter
* Used flat-leaf parsley.
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.