Pasta with Asparagus and Saffron

Another winner from Diana Henry. 

Large pinch of saffron
1 tbsp butter
2 shallots, minced
3 1/2 oz dry vermouth
1 c chickeb stock
4 oz proscuitto, torn
1/2 heavy cream
Salt and pepper
Lemon juice
6 oz pasta
1 1/4 c asparagus, sliced thin

Put saffron in a cup with 3 tbsp hot water, set aside.

Cook pasta according to package. Add asparagus for the last 3 minutes.

Melt butter in a 12 inch skillet over medium heat, add shallots and cook till soft. Add the vermouth and boil until reduced to 3 tbsp. Add saffron water and stock and boil till reduced by 2/3. Add cream and boil until it costs back of a spoon, stir in lemon and remove from heat. Stir in drained pasta and asparagus.

Serves 4.


Asparagus, Ricotta Pasta

Super quick and easy. 

1 bunch of asparagus, steamed ans chopped into bite size pieces
1 c ricotta cheese
2 cloves garlic, minced
2 tsp aleppo pepper
1 tbsp olive oil
8 oz pasta cooked according to pasta

In a12 inch skillet combine asparagus, ricotta, garlic, aleppo and olive oil overlow heat. Cook for 5 minutes then add the pasta and a little pasta water if the sauce is too thick. 

Serve in shallow bowls.

Serves 4.

Asparagus Quesadilla

Another winner from Nopalito! These may be the best ‘Dillas I’ve ever had. Perfect for lunch!!

1 onion, sliced thin
4 cloves garlic, minced

1 jalapeño, mined 
1 binch of asparagus, sliced into thin coins
Corn tortillas
12 oz shredded Oaxacan or Jack cheese
Queso fresco, crumbled
Cilantro leaves

In a large pan heat 1 tbsp oil over medium cook the onions, garlic and jalapeño until soft, stir in the asparagus and cook for 2 minutes or until bright green.

Prepare a griddle or large pan, spread 1/3 c Oaxacan cheese on a tortilla, top with Asparagus filling top with a little more cheese and a tortilla. Cook on each side until cheese is melted.

Top with cilantro, queso fresco and salsa.

Serves 4.

Farro with Asparagus, Pea Pesto and Cured Olives

This spring on a plate!! 

3/4 c pearled farro
1 bunch of asparagus
1/2 c pea pesto
2 c arugula
Salt and Pepper
1/4 c grated parmesan cheese
1/4 c pine nuts
1/2 c oil cured olives, chopped
1/4 c chives, chopped

Pea Pesto:
1 c peas
3 tbsp olive oil
2 c basil leaves
2 oz parmesan
1/4 c walnuts, toasted
Zest and juice of 2 lemons
1/2 tsp salt

Comine all pesto ingredients in a food processor or blender until smooth.

Cook farro according to package. 

Bring a large pot of salted water to a boil. Cook Asparagus for 3 minutes until bright green. Plunge in an ice bath and slice thin on the diagonal. 

Combine the asparagus, farro, olives, cheese, chives, Pesto and pine nuts.

Serves 6.

Asparagus Pasta with Asparagus Pesto

This is from Opray’s new cookbook inspired by Jean George. It is a bit of work and worth it!

18 medium asparagus spears, woody ends snapped off and discarded
1 c fresh mint leaves
1/4 c olive oil
2 tbsp cold water, or as needed
1 clove garlic
1 green Thai chile
1/4 tsp salt

Fill a large bowl with water and ice to make an ice-water bath.

Bring a large saucepan of water to a boil. Salt the water, then add the medium asparagus and cook for about five minutes, until tender. Remove the asparagus from the water using tongs (do not drain the water), then shock in the ice-water bath until fully cooled. Remove from the ice-water bath and blot dry with paper towels.

Chop the asparagus and place in a blender or food processor. Add the mint, oil, cold water, garlic, chile, and salt and process until smooth, adding more water if the mixture is too thick. Taste and add more salt if needed.

1 1/2 c morel mushrooms
12 jumbo asparagus
1 tbsp olive oil
Salt and pepper
8 pz angel hair pasta
8 mint leaves, cut thin
2 oz pecorino, grated
6 lime wedges

Rinse the morels in several batches of water to clean. Dry and cut into quarters, lengthwise.

Bring a pot of of salted water to a boil and cook pasta according to package. Adding the asparagus noodles in the last 30 seconds.

Cut tips off the asparagus and shave into thin strips on a mandoline.

In a large pan, heat oil and cook motels for 5 minutes. Add pasta to the sauce, toss to cook adding a little pasta water if needed. Toss with pesto, serve with cheese and lime wedge.

Serves 6.

Asparagus with Miso Butter

This one is from the NYT and it is delicious! The butter and white miso paste give this dish a wonderful flavor. Top with a poached egg and you can’t go wrong.

1 tbsp oil
1 pound asparagus, trimmed
1 bunch of garlic scapes
Salt and pepper
¼ c white miso
¼ c unsalted butter
1 tsp sherry vinegar
2 poached eggs

Preheat oven to 400.

Toss Asparagus and scapes with a olive oil and roast for 10 – 15 minutes until they start to brown, stir a couple times.

Meanwhile, over low heat in a small saucepan, warm and whisk together miso and butter, so they combine, and butter softens but does not melt. Whisk in vinegar and keep warm.

When asparagus is done, put some miso butter on bottom of serving plate, top  with Asparagus and a poached egg.

Serves 2.

Miso Crusted Halibut with Asparagus and Shitake

Roasted veggies and fresh fish so good! This is a quick meal perfect for a crazy weeknight. If you can get Garlic scales they are a great addition to this dish. 

1 bunch of asparagus
1 bunch of garlic scapes
6 oz shitake mushrooms, halved
4 tbsp butter, melted
4 tsp miso
Zest of one orange, then quarter the orange
2 halibut fillets
1/2 c panko breadcrumbs
2 tbsp olive oil

Preheat oven to 350. Line a baking sheet with foil. 

Mix butter, miso and orange zest until smooth. 

Place the asparagus on the baking sheet and halibut on the other end. Season with salt and pepper. Drizzle halibut with miso mixture, then use remaining to toss with the asparagus and garlic scapes. 

Combine the panko and 1 tbsp of olive oil and press into the halibut.

Toss shitakes with 1 tbsp olive oil and season with salt and pepper. Place on the baking sheet. 

Bake for 18 – 20 minutes until the fish is cooked through. 

Serve with a squeeze of orange.

Serves 4.