May 16, 2008
This one ain't healthy, but its tasty. White wine, butter, lemon and garlic - you can't go wrong with that. I used a lemon-pepper pappardelle pasta (courtesy of Trader Joes) but you could use any kind of course.
Lemon Asparagus Pasta
1 lb. Asparagus spears, chopped
3 tbsp butter
1 tbsp Olive Oil
4 large cloves garlic, chopped
Juice from half a lemon (about 3 or 4 tbsp)
coarse ground pepper
2 tbsp dried chopped basil
1/4 cup grated parmesan cheese
about 1/3 cup white wine (I used a Riesling)
Your pasta of choice (about 3 or 4 servings)
Start pasta water boiling. Add salt to the water and cook pasta in boiling water until very al dente (should be nice and firm). Reserve some of the starchy water.
Meanwhile, heat the butter in a large saute or casserole pan on medium low heat. Add the olive oil as pan warms, then the chopped garlic. Season liberally with salt and pepper. Saute garlic until it becomes nice and fragrant (not quite browning) and add the asparagus pieces and lemon juice. Toss to coat.
Let saute uncovered for a few minutes or until asparagus becomes a nice bright green. Add basil and parmesan cheese (maybe a bit more butter if it seems a tad dry). Cover and turn up heat to medium/medium high. Let saute for 10 minutes or so, stirring occasionally. Allow butter and garlic to get golden but not dark brown.
Deglaze with the white wine (add more if necessary). Stir, reduce heat and cook uncovered for another minute or two - or until wine reduces a bit. Smush down the asparagus a bit and stir well.
Add the cooked pasta and about 1/3 cup (just eyeball) or so cooking water so it all combines. Add a bit more parmesan, salt and pepper to taste and toss well.
Sprinkle with some parmesan if desired and serve :)
Posted by Julie at 5:49 AM