Happy Spring!

Spring is finally here! Let the Peonies bloom!

Today, bright and early, I went to the supermarket where spring produce was beautifully displayed and definitely hard to resist!  One of my favorite spring vegetables are asparagus & I love that they are now in season 🙂 Needless to say, tonight’s dinner was totally inspired by this elegant vegetable.
I especially love roasted asparagus prepared with nothing other than a great quality EVOO, S&P & lemon – so amazing!  However, today I decided to try a spring inspired pasta dish – Tagliatelle with Asparagus (tagliatelle con asparagi)!
Pure vegetable decadence!

♥ RECIPE (Adapted from La Cucina Italiana)
  • Fine Sea Salt
  • 1/2 lb Asparagus, Trimmed
  • 1 Large Shallot, Finely Chopped
  • 2 Tbsp Unsalted Butter
  • 2/3 Cup Light Cream
  • 14 Ounces Fresh Tagliatelle
  • 1/2 Cup Freshly Grated Parmigiano-Reggiano Cheese
Bring a large pot of salted water to a boil. Meanwhile, cut 1½ inches of asparagus tips from stalks. Steam tips for 3 minutes, then cut in half lengthwise. Cut stalks crosswise into ¼-inch rounds. ♥ In a medium saucepan, combine asparagus rounds, shallot and butter; cook over medium heat until butter is melted, then add 1/2 cup water, bring to a boil and cook for 3 minutes. ♥ Add cream, bring to a simmer and cook for 5 minutes. Season with ¼ teaspoon salt. Transfer pan contents to a blender and purée until smooth. ♥ Add pasta to the boiling water and cook until al dente (about 3 minutes for fresh pasta). Reserving ¼ cup pasta cooking liquid, drain pasta and transfer to a large bowl. ♥ Pour purée into a skillet; bring to a boil. Add asparagus tips, cheese; return to a boil, then add to bowl with pasta and toss to combine. Adjust seasoning and moisten with a little pasta cooking liquid, if desired. Serve immediately & enjoy!
P&C QUICK TIP: When buying asparagus look for firm, fresh, spears with closed, compact tips. Keep fresh asparagus clean, cold and covered. Trim the stem ends about 1/4 inch and wash in warm water several times. Pat dry and place in moisture-proof wrapping. Refrigerate and use within 2 or 3 days for best quality! Yum!
♥ Please check out my newly created Inspiration Board page!
{Image: 1 This is Glamorous}
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One Response to Happy Spring!

  1. Jan says:

    I live in an area where peonies won’t grow well! I LoVe that picture!!!

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