"Asparagus made into a pasta sauce...interesting..." That's what I thought too. Honestly, the first go round was "interesting" at best.
The original recipe I found used asparagus, but also called for A LOT of parsley in the sauce. Don't get me wrong, I like a little parsley here and there to lighten up a dish. However, I think my sister said it best when she pointed out that the first attempt tasted quite similar to grass.
I still liked the idea of the asparagus pasta sauce, though so I have fiddled around with this dish a few different times and the current (parsley free) version is by far one of my favorite vegetarian dishes.
What You'll Need:
Asparagus (estimate-depends on how much you're making, I used about a half a bundle)
3 cloves garlic (obviously increase if you make more)
Olive Oil
Salt and Pepper
Red Pepper Flake
Parmesan Cheese
Whole Wheat Spaghetti
Cut the asparagus into 1 inch pieces and blanch in boiling water for about 5 min. Ice it immediately to stop the cooking, blend up with garlic, olive oil, red pepper flake, and salt pepper. The seasonings are all just to taste. I love spicy food so I like to use about a teaspoon of red pepper flake to give it some heat! Use as much olive oil as you need to get to the consistency you want... probably a couple of tablespoons will do.
The end product is sort of like an asparagus pesto, mix over whole wheat noodles with freshly graded Parmesan. Genius...quite a change from its grassy beginning
No comments:
Post a Comment