It's beginning to be that asparagus time of the year. It was Boyd's favorite veggie! So in honor of Boyd here's a new simple and quick recipe I just tried. Asparagus Fettuccine
Break off the tough end of each spear by bending it gently until it snaps. It will break at the point where the tender part ends and the tough part begins.
1 lb. asparagus, ends trimmed
2 Tbs. olive oil
2 garlic cloves, minced
1⁄4 cup dry white wine
4 Tbs. (1⁄2 stick) unsalted butter
Zest of 2 lemons
Salt and freshly ground pepper, to taste
1 lb. fettuccine
1⁄4 cup chopped fresh chives
1 cup grated Parmigiano-Reggiano cheese
In an asparagus pot or steamer filled halfway with boiling salted water, add the asparagus, tips up. Cover and cook until tender, 2 to 3 minutes. Cut the asparagus into 1 1⁄2-inch lengths; set aside. In a large sauté pan over medium heat, warm the olive oil. Add the garlic and cook for about 1 minute. Add the wine, bring to a boil and cook until almost evaporated. Add the asparagus, butter and lemon zest, reduce the heat to medium-low and cook until the butter melts. Season with salt and pepper. Meanwhile, bring a large pot two-thirds full of salted water to a boil over high heat. Add the pasta and cook according to the package instructions. Drain, reserving 1 cup of the cooking water.Transfer the pasta to a serving bowl. Add the asparagus sauce and chives and toss to coat. Pass the cheese at the table.
I'm really on a 'cooking-new-recipe' kick! And I'm having fun playing in my new little red and white kitchen. A very comforting place to be!!
Make this a great day!!