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Spring Asparagus with Linguini
by Charlie Burke
Printer-friendly recipe
We began harvesting our three asparagus beds ten days ago, and they are
now providing a steady yield. We keep the preparation simple, serving
them with only butter or our best olive oil for the first few meals
(see archived asparagus recipes).
Later, as our refrigerator fills we add spears to salads, make soup or enjoy
a light asparagus pasta. The “sauce” is simply the asparagus and the pan
juices, along with freshly grated Parmesan which has an affinity for fresh
asparagus.
The pasta is lightly coated so that, in the Italian manner, its flavor and
texture are as important as the sauce. Use high quality imported dry
pasta; look for a rough surface which is important in incorporating the
sauce. Because there are so few ingredients in this recipe, using only the
finest makes all the difference. This is especially true for the cheese; now
that imported Parmigiano – Reggiano is widely available there is no
excuse for substituting domestic pretenders. Please do not try this
preparation with the dry stuff in the round green shakers!
We serve this as a main course, but smaller servings would make a fine
start to a spring dinner. Pretty blue chive blossoms add a subtle flavor
and a nice contrast to the green asparagus.
For four servings:
1 pound fresh local asparagus, woody ends removed and stalks peeled
1 pound linguini
3 tablespoons butter
2 tablespoons chopped shallot
1 cup freshly grated Parmigiano – Reggiano, plus extra for passing
1/3 cup dry white wine
Kosher or sea salt and freshly ground black pepper
1 – 2 teaspoons lemon juice
Extra virgin olive oil
Chopped chive blossoms (optional)
Bring 4 quarts of water to a boil in a large pot and add 2 tablespoons of
salt. Slice asparagus stalks diagonally into 1 ½ - 2 inch pieces. Heat 2
tablespoons butter in a large sauté or fry pan over medium heat until it
foams. Add shallots and cook, stirring until softened but do not brown.
Add white wine and lemon juice and boil until nearly evaporated. Add
asparagus and salt and pepper to taste, cover and cook for 2 – 3 minutes
or until it is bright green and slightly softened – the asparagus should
retain some firmness. Uncover and remove from the heat. Add more salt
or pepper to taste.
Drop the pasta into the water and cook for 6 – 7 minutes; most pastas cook
in less time than the package recommends, so I start checking at this time.
Reserve ½ cup of pasta water and strain pasta when it’s barely done; it
will continue to cook as you finish the dish.
Place the sauté pan over medium – high heat, add pasta and remaining
tablespoon of butter and toss until sauce and pasta are mixed. Remove
from the heat and add cheese, mixing, again. If the pasta appears dry, mix
in some or all of the pasta water. Serve in warmed plates or bowls, drizzle
lightly with extra virgin olive oil and sprinkle with the chive blossoms, if
using. With a salad of young greens and a glass of white wine, this is a
true taste of spring.
About the author An organic farmer and avid cook, writer Charlie Burke is the
vice president of the New Hampshire Farmer’s Market Association
(www.nhfma.org) and helps run the Sanbornton Farmers' Market. Along with his
wife, Joanne, he grows certified organic herbs, greens and berries at Weather Hill
Farm in Sanbornton, NH.
by Charlie Burke
Printer-friendly recipe
We began harvesting our three asparagus beds ten days ago, and they are
now providing a steady yield. We keep the preparation simple, serving
them with only butter or our best olive oil for the first few meals
(see archived asparagus recipes).
Later, as our refrigerator fills we add spears to salads, make soup or enjoy
a light asparagus pasta. The “sauce” is simply the asparagus and the pan
juices, along with freshly grated Parmesan which has an affinity for fresh
asparagus.
The pasta is lightly coated so that, in the Italian manner, its flavor and
texture are as important as the sauce. Use high quality imported dry
pasta; look for a rough surface which is important in incorporating the
sauce. Because there are so few ingredients in this recipe, using only the
finest makes all the difference. This is especially true for the cheese; now
that imported Parmigiano – Reggiano is widely available there is no
excuse for substituting domestic pretenders. Please do not try this
preparation with the dry stuff in the round green shakers!
We serve this as a main course, but smaller servings would make a fine
start to a spring dinner. Pretty blue chive blossoms add a subtle flavor
and a nice contrast to the green asparagus.
For four servings:
1 pound fresh local asparagus, woody ends removed and stalks peeled
1 pound linguini
3 tablespoons butter
2 tablespoons chopped shallot
1 cup freshly grated Parmigiano – Reggiano, plus extra for passing
1/3 cup dry white wine
Kosher or sea salt and freshly ground black pepper
1 – 2 teaspoons lemon juice
Extra virgin olive oil
Chopped chive blossoms (optional)
Bring 4 quarts of water to a boil in a large pot and add 2 tablespoons of
salt. Slice asparagus stalks diagonally into 1 ½ - 2 inch pieces. Heat 2
tablespoons butter in a large sauté or fry pan over medium heat until it
foams. Add shallots and cook, stirring until softened but do not brown.
Add white wine and lemon juice and boil until nearly evaporated. Add
asparagus and salt and pepper to taste, cover and cook for 2 – 3 minutes
or until it is bright green and slightly softened – the asparagus should
retain some firmness. Uncover and remove from the heat. Add more salt
or pepper to taste.
Drop the pasta into the water and cook for 6 – 7 minutes; most pastas cook
in less time than the package recommends, so I start checking at this time.
Reserve ½ cup of pasta water and strain pasta when it’s barely done; it
will continue to cook as you finish the dish.
Place the sauté pan over medium – high heat, add pasta and remaining
tablespoon of butter and toss until sauce and pasta are mixed. Remove
from the heat and add cheese, mixing, again. If the pasta appears dry, mix
in some or all of the pasta water. Serve in warmed plates or bowls, drizzle
lightly with extra virgin olive oil and sprinkle with the chive blossoms, if
using. With a salad of young greens and a glass of white wine, this is a
true taste of spring.
About the author An organic farmer and avid cook, writer Charlie Burke is the
vice president of the New Hampshire Farmer’s Market Association
(www.nhfma.org) and helps run the Sanbornton Farmers' Market. Along with his
wife, Joanne, he grows certified organic herbs, greens and berries at Weather Hill
Farm in Sanbornton, NH.
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