Thursday, May 19, 2011

The Last of the Asparagus

Spring cleaning is going on in fits and starts around the homestead.  Together, J & I washed the windows a couple of weeks ago.  The bathroom is finished, except for resealing the cedar walls in the tub.  Some needed jobs have gotten mixed in with the cleaning, which has slowed down progress.  But it's all good. 

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
sea salt
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.

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