16 minutes ago
Thursday, May 19, 2011
The Last of the Asparagus
Last night, I fixed an asparagus recipe I cut from a magazine, though I can't tell which one. It was simple, but good. I may have gotten the last cutting of asparagus, which is always a sad day.
Fettuccine with Asparagus
1/2 pound asparagus, cut into 2 inch pieces
1 lb fettucine
4 tbs lightly salted butter
1/2 slivered almonds, toasted
freshly ground black pepper
1/4 cup grated Parmesan
Bring lightly salted water to boil. Meanwhile, toast almonds & cut asparagus. Place pasta & asparagus in water together. Return water to a boil, and cook for 4 to 6 minutes, or until pasta is tender, but not soft. Drain in colander. In the empty pot, melt butter over low heat; return pasta & asparagus to pot. Season with salt & pepper to taste.
Mix Parmesan into hot buttered pasta & asparagus. Serve pasta onto plates, and sprinkle with almonds.
I didn't have slivered almonds, so chopped some whole almonds. And used Romano Pecorino instead of Parmesan. Served with homemade bread and salad, and Ravens Wood Zinfandel, it was a thoroughly enjoyable meal. I'm off to gather the last ingredient to make a batch of shaving soap this morning.