Since I've started cooking more regularly, I've also started becoming aware of what's available when. Although grocery stores in Lausanne are always going to have the over-price, under-tasted, and waaay out of season produce, they're also really good about stocking fresh local veggies as well. Early last fall, I snacked on nectarines, and as the weather turned colder, I discovered local chestnuts (delish, by the way.) Now, it's all about asparagus.
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| love asparagus. it's also fantastic just lightly sauteed in olive oil, too.... |
To be honest, this particular asparagus recipe was almost too cheesy-- and I really, really like goat cheese. I followed the recipe exactly, but if I made it again, I'd probably double the asparagus and cut the cheese in half. Still, the overall combo of asparagus + lemon + goat cheese + basil was somehow both rich and crisp, and made a lovely dinner for early spring.
Recipe
(adapted from-- where else?--smitten kitchen.)
Ingredients
1 lb. spiral pasta
1 lb. asparagus spears, chopped
1/4 c. olive oil
1 tbs. grated lemon peel
1 medium-size log of fresh goat cheese (I think mine was about 400 grams)
Several basil leaves, finely chopped
To taste: salt, pepper, fresh lemon juice
Step 1: Cook the pasta. When the noodles are about three to four minute from being done, add the chopped asparagus and cook them together.
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| noodles + asparagus. if I made this again, I'd definitely double (maybe even triple!) the asparagus. I really like vegetables. |
Step 2: Drain the pasta + asparagus. Reserve one cup of pasta water.
Step 3: Add the goat cheese, olive oil, lemon peel, basil, and a couple of splashed of pasta water. Mix well, until smooth and creamy.
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| lemon and basil. fresh, crisp, delicious. |
Step 4: Season with salt, pepper and lemon juice. Enjoy!
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| cheesy asparagus goodness. bon appetit! |
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