Bright Spring Day Asparagus Pasta

This dish is supereasy to prepare, and the star ingredients can easily morph to match the fresh foods in your fridge.

| February/March 2011

  • asparagus pasta
    This easy pasta dish takes advantage of the spring season's finest offerings.
    TIM NAUMAN PHOTOGRAPHY/www.timnauman.com

  • asparagus pasta

Serves 4 to 6.

Ingredients: 

2 cups vegetable (or chicken) stock
8 ounces fresh mushrooms, quartered
12 ounces bowtie pasta
2 pounds asparagus, trimmed, chopped into 1-inch pieces with tips left whole
1 cup peas
1 cup fresh cooking greens (e.g., spinach, chard, dandelion), stems removed
2 tbsp olive oil
10 ounces smoked ham, such as Black Forest, diced (optional)
1 large leek (white and pale green parts) or sweet onion, chopped
2 to 4 cloves garlic, diced
1/2 cup lemon crema (see recipe at end of article)
2 tbsp coarse brown mustard
Sea salt and freshly ground pepper, to taste
Garnish: 1/4 cup chives, chopped 

Instructions: 
Bring stock and mushrooms to a boil. Remove from heat and let steep. Add pasta to boiling water, and cook for 7 minutes. Add asparagus, peas and greens, and cook 3 minutes more, or until pasta is al dente. Drain the liquid and return the pasta and veggies to the pot with 1/2 tablespoon olive oil to keep the pasta from sticking.



Heat remaining oil in a deep skillet, then sauté ham (if using), leek and garlic over medium heat for a few minutes. Stir in the crema, mustard, stock and mushrooms, and cook over medium heat for a couple minutes. Toss with pasta mixture, season with salt and pepper, sprinkle with chives, and serve immediately. 

See also:
Eat In Season: Asparagus

valerie.fuchs.77
4/29/2013 1:25:16 PM

Found it! Lemon Crema:  lemon-crema-recipe-zm0z11zalt.aspx#axzz2RsUfWBXy


valerie.fuchs.77
4/29/2013 1:23:38 PM

THis looks delicious, but where is the lemon crema recipe?


Kathleen Aloia
4/8/2012 6:34:16 AM

Hi, Zanne. I made the lemon crema but added only 2 teaspoons of lemon juice but all the zest and it's awesome. I am going to make this recipe Sunday and was wondering if you have made it. Was it good?







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