5.02.2012

Pasta with Asparagus and Rhubarb

Pasta with Asparagus and Rhubarb

The rhubarb adds a fruity tartness to the nutty asparagus.

Pasta with Asparagus and Rhubarb
Adapted from Die frische Küche by Andrea Karrer

Ingredients:

500 g green asparagus
150 g rocket
350 g rhubarb
2 Tbsp butter
3 Tbsp sugar
200 ml vegetable stock or water
1 tsp green pepper corns (used black pepper)
salt and pepper
300 g pasta
1/3 cup of pasta cooking water

Method:

Snap off the lower ends of the asparagus and peel the stalks, if necessary. Cut the rocket into coarse slices. Cut off both ends of the rhubarb and cut into 1/2-inch slices. In a skillet, melt the sugar until lightly caramelized, add the rhubarb and pepper and toss to coat. Carefully add 100 ml of stock, let cook for about 3 minutes, remove from the heat and set aside. In a skillet, melt the butter and fry the asparagus on medium-low heat until tender,about 8 minutes. Stir in the rhubarb.
Meanwhile, cook the pasta until al dente, reserving some of the cooking water. Add the reserved water and the drained pasta to the skillet and toss. Add salt and pepper to taste, add the rocket and cook for one or two minutes more until the rocket wilts.

1 comment:

Jeanne said...

Sounds excellent! I wish we had more rhubarb around here. I know of one farm that grows it but we don't have the best climate for it so it's a rare treat.