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madbakerThis week's Resolution Recipe: Pasta with Asparagus.
"This dish is simple and elegant."
1/2 lb fettucine
1 bunch asparagus
1 clove garlic, sliced (Ha! I used... more.)
1 Tbsp olive oil
1 egg, beaten
3 Tbsp grated Parmesan
1/2 cup cream or half-and-half
salt and pepper
Bring a pot of salted water to a boil for the pasta. Clean the asparagus and slice across the stalks into pieces 1/4" long on the diagonal. Place a large skillet on to heat and start the pasta cooking.
Add the oil to the hot skillet along with the garlic. Toss for a few seconds and add the asparagus. Toss until the asparagus is bright green and barely tender, about 2 minutes on high heat. Quickly mix in the beaten egg and the cheese. Add the cream and salt/pepper to taste. Bring to a simmer for a few minutes while the pasta finishes cooking. Do not overcook the asparagus!
What worked: It was fine, as one would expect with the simplicity of fresh ingredients.
What didn't: I envisioned an alfredo-like sauce; instead I got clumpy custardy bits stuck to the pasta and asparagus. Not problematic, but not aesthetically pleasing.
Will I make it again? Probably not. If I want pasta with asparagus, I will simply do that with a bit of olive oil.
"This dish is simple and elegant."
1/2 lb fettucine
1 bunch asparagus
1 clove garlic, sliced (Ha! I used... more.)
1 Tbsp olive oil
1 egg, beaten
3 Tbsp grated Parmesan
1/2 cup cream or half-and-half
salt and pepper
Bring a pot of salted water to a boil for the pasta. Clean the asparagus and slice across the stalks into pieces 1/4" long on the diagonal. Place a large skillet on to heat and start the pasta cooking.
Add the oil to the hot skillet along with the garlic. Toss for a few seconds and add the asparagus. Toss until the asparagus is bright green and barely tender, about 2 minutes on high heat. Quickly mix in the beaten egg and the cheese. Add the cream and salt/pepper to taste. Bring to a simmer for a few minutes while the pasta finishes cooking. Do not overcook the asparagus!
What worked: It was fine, as one would expect with the simplicity of fresh ingredients.
What didn't: I envisioned an alfredo-like sauce; instead I got clumpy custardy bits stuck to the pasta and asparagus. Not problematic, but not aesthetically pleasing.
Will I make it again? Probably not. If I want pasta with asparagus, I will simply do that with a bit of olive oil.
