Asparagus: Two Recipes

by LEON BOUTEILLER

This time of year we’re all busy with Spring activities. Cleaning the house and garage, gardening, summer furniture back out in the yard are just a few on my to-do list.. We all feel the urgency to accomplish chores between the rain showers and the wind storms. The last thing I want is to spend much time on meal preparation and shopping for hard to find ingredients.

This week I offer two recipes that take advantage of the availability of regionally, if not locally sourced, produce. And recipes that take little time with a modicum of planning. Quick and easy can be a boon on days when there’s much to do and little time. And healthy and fresh meals with good eye appeal.

WARM ASPARAGUS SALAD
Serves 4

Ingredients:

1 pound asparagus trimmed of tough stem and cleaned of sand
4 hard boiled eggs, peeled
4 ounces pancetta or thick cut bacon cut into 1/4 by 1 inch batons
4 ounces crumbled feta cheese
4 tablespoons chopped black olives, preferably kalamata
1 small red onion sliced thinly
Extra virgin olive oil and salt and pepper to season the asparagus
1 recipe dressing (recipe to follow)

Method:

Arrange the asparagus on a sheet tray and drizzle with the olive oil and season with salt and pepper
Place the asparagus in a preheated 400F degree oven and cook for about 10 minutes
While the asparagus is in the oven, cook the pancetta in a skillet over medium high heat and cook until most of the fat is rendered, but before it is totally crisp. Drain on paper towels
Chop the eggs with a knife or use an egg slicer and slice in one direction and then the other
Place the cooked asparagus onto individual serving plates
Top each portion with 1/4 of each of the toppings and dress each with some of the vinaigrette
Serve immediately

Vinaigrette

Ingredients:

6 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
2 tablespoons water
1 teaspoon honey
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon Herbs de Provence or dry thyme

Method:

Place all ingredients in a shaker bottle with cap on and shake vigorously until emulsified

ASPARAGUS PASTA with BROWN BUTER and SPRING ONIONS
Serves 4

Ingredients:

1 pound asparagus trimmed of tough stem and cleaned of any sand
1 pound pasta (preferably something with a lot of surface area such as bow ties)
12 tablespoons unsalted butter
6 ounces spring onions or scallions
1 lemon
Grated Parmesan or Romano cheese
Salt and pepper

Method:

Put a good sized pot of water on to boil to cook the pasta, well salted
Slice the asparagus on the bias into 1/4 inch thick by 1 inch long pieces
Slice the spring onions thinly on the bias
When the water has come to a boil, add in the pasta and cook until very al dente, about a minute or two before completely cooked
While the pasta is cooking, put the butter in a large enough skillet to accommodate all of the ingredients, including the cooked pasta, and place it over medium high heat. Cook until it gets a deep amber color and has become fragrant of caramel
Add the asparagus to the skillet once the butter has browned. Cook for about 30 seconds and then add the spring onions and cook for about a minute more
Drain the pasta, reserving 1/2 cup of the water, and add the cooked pasta immediately to the pan along with the reserved cooking water
Toss a few times and give it a spritz of lemon juice, season with salt and pepper and toss again
Divide into 4 serving bowls and generously top with grated cheese
Serve immediately

Both of these recipes come together quickly and with ease as long as you have your mis en place (things in place) before hand. If a source of protein is desired for the pasta dish, I suggest adding sautéed tofu or shrimp. Either recipe is good any time of year but certainly appropriate for Spring or anytime time matters.

Enjoy!