Psst....Asparagus!

Simple spring pasta

One thing about writing about food is that I’m often cooking with seasonal ingredients ahead of the season. During these times, I think about what happens in my kitchen as the foamy crest of a wave, the spring or fall ingredients that will be so abundant in a short time just barely starting to arrive in the grocery store. This means that by the time everyone is digging into butternut squash, I’ve made half a dozen squash recipes. As holidays come and go, you can bet I’ve made certain holiday favorites well ahead of schedule. Spring is particularly tricky because the ingredients are often so fleeting.

Right now I’m cooking with asparagus, trying to get a handle on asparagus recipes for the May 2010 Onion Skin. I’m actually fortunate that we’ve had some pretty good California asparagus in the store for 2 weeks. It’s not the same as the dark purple-tipped asparagus we get locally in a few weeks (we do a dance with the farmers and the weather this time of year in an attempt to debut beautiful local asparagus for Mother’s Day – May 9th this year), but it’s quite juicy and a great price point for organic asparagus. I’ve made asparagus pasta twice already this week and I have an asparagus quiche in the oven right now.

 

Last night I wanted to make something simple. The recipe cards that the Onion Skin contains are re-circulated in the community at farmer’s markets, classes, and recently at community organizations serving low-income children and families. While asparagus prices aren’t likely to hit rock-bottom any time soon, I try to be mindful of keeping recipes simple and accessible. One thing that caught my attention about this recipe is that a reviewer wrote that her son (3 years old) gobbles it up. Great, I thought, let’s try it!

 

Andy and I enjoyed this tasty spring pasta, which used mashed butter and goat cheese mixed with pasta water for a sauce. I added a bit of lemon zest to the pasta at the end to give it a little zing, and substituted peas in place of one of the bunches of asparagus (nobody likes asparagus THAT much!). The 3 year-old, however, was not a fan, trying to scrape the goat cheese off each individual noodle. Sigh. We’ll see if it makes it into the Onion Skin, but if your tastes run toward tangy, you will enjoy this recipe, as we did! 

 
Pasta with Roasted Asparagus & Goat Cheese
1 bunch asparagus (1 pound), ends removed
1 ½ cups peas (fresh or frozen)
Drizzle of olive oil
3 Tbs. butter, cut into small pieces
¾ pound pasta
1 small log soft goat cheese with herbs (4 ounces), crumbled
Grated lemon zest (opt.)
Sprinkle fresh herbs for garnish (opt.)
 
Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Cut asparagus into 2-inch lengths and place on a large rimmed baking sheet; sprinkle with olive oil and season with salt and pepper. Roast until tender, tossing occasionally, about 15 minutes.
 
While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. About 5 minutes before pasta is done, add peas to the water. Set aside 1 1/2 cups pasta water, then drain pasta and peas together and place in a serving bowl.
 
In a medium bowl, combine goat cheese, 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Add grated lemon zest according to taste and sprinkle with fresh herbs. Serves 2-3.
 
Adapted from Everyday Food
Spring