I love springtime for many reasons, warm weather, sunshine, no inversion. One other reason I love spring is because it means asparagus is in season and I love those green shoots. I wanted to share one of my favorite recipes for asparagus because it's not only delicious, it's easy too. If you are anything like me, easy is essential after getting home from a long day.
The recipe is from the Nordstrom Friends and Family cookbook. If you don't have this book, I highly recommend it. I don't think we've ever made something we didn't like. But be warned - most recipes call for heavy cream. It is now a grocery staple for us.
I was going to take pictures while I was making it by my camera was all the way upstairs. So I didn't.
1 box farfalla
2 minced garlic cloves
3 TBSP olive oil
1 bunch asparagus - tough ends removed and cut into bite size pieces
Snap Peas (or snow peas, we've used both)
3 Cups Heavy cream
1 Cup grated Parmesan cheese
Salt & Pepper
Cook pasta until al dente. Drain.
In a skillet heat oil, add garlic and cook for a minute. Add asparagus and peas and cook until bright green (4-6 min says the book). Season with salt and pepper. Add the cream and simmer until reduced by half. (The book says this will take 3 minutes. I have NEVER gotten it to reduce by half so after about 10 min I give up and move to the next step.) Add the cheese and mix until thickened. (This part will actually happen and quickly.) Pour sauce mixture over pasta and mix well. Eat!
Looks yummy right? How can anything covered in cream sauce NOT be delicious!
Plated heaven. You may be wondering if this is a child-friendly recipe. Scroll down and you can see BG's plate at the end of dinner.
Then again, that child will eat anything! Go try this recipe and let me know what you think. Personally I will never turn down fresh veggies and carbs covered in creamy goodness.
Oh, and just a side note, this doesn't keep well. It's best eaten the night you prepare it. We usually end up with leftovers, but the oil separates from the cream in the sauce and it's just not quite the same.
1 day ago