Monday, 6 April 2009

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

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.

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