Last weekend my friend Megan and I co-hosted a little gathering of friends to celebrate Asparagus! All we asked from the invitees was to create a dish made with the key ingredient. Ohhhh we were blessed! We had it in quiche, puffed pastry, wrapped in filo with brie, in amazing salads and pastas. The company was wonderful and we sat out in the garden late into the evening with a fire, some dogs, some chickens, a banjo, a singing ax man and a little whitney houston. It was perfect.
i made Asparagus pasta and it turned out really great!
here is the recipe if you are so inclined.
2 cups of Cake Flour (very important for light soft pasta)
1 cup of regular flour ( i used more)
zest of 1 lemon
Tbs fresh thyme
1 cup of blanched pureed asparagus (make sure it isnt over cooked to keep its beautiful color)
4 egg yolks.
pinch of salt
toss all of the above in a cuisinart. if the dough is sticky, add more flour.
dump on a surface and knead dough for about 5 minutes until smooth
wrap in plastic wrap and set on counter for an hour
use your pasta roller as instructed to make the pasta.
i let my pasta sheets sit for about 30 minutes to dry up a little before i made my noodles
this pasta was a little bit stickier because of the asparagus but it tasted AMAZING!
i just added a sauteed onion, chopped proscuitto, asparagus , white wine and vegi stalk to make a light sauce with parmesan of course.