02.12.12_Asparagus and Lemon Pasta
Our friend Laura bought us the Moosewood Restaurant: New Classics cookbook as housewarming gift when we moved into our new apartment. I finally sat down and flipped through it this weekend and found a ton of recipes that I can't wait to try. Phillip and I were originally going to grab carryout for dinner but as it got colder and colder outside, I decided I would much rather stay inside and whip up something easy than endure the (finally) winter weather for food. One of the recipes I had earmarked in the book was Pasta with Asparagus and Lemon. Without really reading the recipe I knew that this could not be difficult and that I would love it.
As I brought a large pot of water to a boil, I cut off the tough ends of a bunch of asparagus then trimmed off the asparagus tops by cutting the top inch or so off. Then I chopped the stalks of asparagus into small pieces. After the water was boiling, I dropped in just the tops and blanched them for 3-4 minutes. After removing the tops with a slotted spoon, I added the chopped stalks. I let these cook for 6-7 minutes before removing them.
Next, I added a lb of penne pasta to the boiling water and let that cook while I prepared the sauce. I got to use my mini Cuisinart again which I hadn't used in a while now that I have the full-sized one. I added 1/4 cup olive oil, 1/4 fresh lemon juice, the cooked asparagus stalks, a TBSP or so of the hot cooking water and S&P into the Cuisinart and gave it a whirl. Once all the pieces were mixed and the sauce was smooth it was ready.
I drained the pasta, tossed it with the asparagus lemon sauce, and added in 1/4 of Pecorino Romano cheese. I also topped the pasta with some fresh parsley for some added color and little extra flavor. The pasta was super delicious and as expected ridiculous easy and quick to prepare. I think I'll be making this again when I'm feeling lazy. Thanks Laura for the great cookbook!