24 June 2014

Shaved Asparagus Pasta

I had a slightly similar dish to this at Brush Creek Ranch during my artist residency in May, but that one was drowned in greasy tomato sauce and so chocked full of spicy Italian sausage, which all but obliterated the flavor of the asparagus.  This lighter version highlights the end of asparagus season much better, with all respect to "Spoons" in the BC kitchen!



Shaved Asparagus Pasta

Serves 6

1 pound fettuccine
2 teaspoons olive oil
1 bunch fresh asparagus, trimmed and cleaned
2 garlic cloves, minced
1 teaspoon salt
¼ teaspoon crushed red pepper flakes
1 teaspoon lime juice
Handful mixed chopped herbs (I like parsley, cilantro, and mint)
2 hard-cooked eggs, peeled and finely chopped

Bring a large pot of well-salted water to boil and cook pasta according to package directions.

Meanwhile, prepare the asparagus: after washing and trimming off the woody parts, shave lengthwise into thin sheets with a vegetable peeler or mandolin. Heat the oil in a skillet over medium heat and cook the asparagus, stirring often, until crisp-tender and bright green, about 5 minutes.  Lower to medium-low heat and add the garlic, salt and red pepper flakes, and herbs.  Cook, stirring often, until the garlic is fragrant, about 3 minutes.  Stir in the lime juice and toss with the drained pasta in a large serving bowl.  Sprinkle the chopped eggs on top and serve.