Pasta with Asparagus

One of the real joys of spring and early summer for me is Asparagus. We get it in our veg box, and we also sneak over to a farm in Sand Hutton that sells it fresh cut that morning - its wonderful! This week there was a bundle of the delicious green stuff in my veg box from Riverford (who I cannot recommend highly enough by the way, evey week they deliver me a box full of culinary potential and its a real treat to get to cook with such lovely ingredients) and I wanted to use it as fresh as possible, so tonight I went looking for an asparagus pasta recipe. What I found was the simply titled Pasta with Asparagus at allrecipes.com.

I adapted the recipe a little, of course, by using rice pasta spirals rather than angel hair pasta but also in the cooking directions. I cut the tips off the asparagus and put them to one side, fried the rest with some onion and the mushrooms before adding vegetable stock, the tips and finally a handful of frozen petis pois. Because I added a little too much liquid I thickened it with some cornflour. The result was a really tasty, low fat meal that had a good strong asparagus flavour. It went down well with the whole family and will definitely be one I add to my repertoire. For the carnivores amongst you, you might find it goes well with some nice streaky bacon bits or pancetta thrown in.