We love spring pasta…Who doesn’t right! It is so good when it is hot out side, pasta is a nice quick dinner too. The asparagus has been so wonderful lately…I have been getting mine at Trader Joe’s oh my I should work there! I give them so many plugs right!! Have you ever seen asparagus growing ~ well have you? Talk about something that is weird looking…seeing all the little trees coming out of the ground amazing looking! We ~ Tom and I were buzzing down the coast down from Half Moon Bay and there it was on the side of the road ~ I screamed stop…stop look! Wow Hope you enjoy this little spring dish. Feeling a little froggy add other veggies you like!
Spring Pasta with Asparagus1 pound dried Fusilli pasta
1 pound asparagus
1 – 2 cups small cherry tomatoes cut into
lemon zest from one lemon
juice of one lemon
1/2 cup dry white wine
1 cup of heavy cream
1/2 cup grated fresh parmesan cheese
2 tablespoon butter
fresh ground pepper
a pinch of fresh thyme
Clean asparagus ~ I cut the ends off and then take the little prickles off. I then cut into 2 inch pieces. I blanch them for about 3-4 minutes in hot salted water then place in a ice bath to stop the cooking. Set aside. I cut in half about 2 cups of grape tomatoes, set aside.
In a small sauce pot add the wine and cook until the wine is reduced to about 2 tablespoons, then add butter and heavy cream and boil on a very low heat, let just simmer. Start your pasta cooking in a large pot of salted water. Do not over cook the pasta. Drain place back in your large pot and then add the hot cream mixture and toss to coat all the pasta. Zest the lemon and then juice the lemon add to the pasta stir well. Add the asparagus, tomato, cheese, thyme, pepper and salt stir and place in serving platter….enjoy!