/johnny
Asparagus is one of the things I’d really like to learn how to grow, as soon as I have my ‘retirement garden’.
My husband makes a great pasta dish that uses asparagus. I’ll find it and post tomorrow.
-JT
Here’s the pasta-with-asparagus recipe I promised.
Pasta Primavera
(I think we found this recipe in one of those little recipe pamphlets that you see for sale at grocery store checkout stations. It’s been a while since we made it, because the Husband Unit has been on a low-carb diet; but we loved it back when we made it routinely.)
Ingredients:
1/4 cup butter
1 lb boneless, skinless chicken breast, cut into strips
8 oz. (about 18 spears) fresh asparagus, cut into 1-inch pieces
2 leeks, rinsed, trimmed, and cut into 1/2 inch slices (as I recall, we often used plain yellow onions for more flavor)
1 cup sliced mushrooms
1 red bell pepper, cut into strips
4 T. dry white wine, divided. (the original recipe called for Holland House Vermouth Cooking Wine, but I don’t think we ever used that.)
1/2 cup whipping cream
1 T. Dijon mustard
1/4 cup grated Parmesan cheese (we probably used more ;-)
1/2 tsp. freshly ground black pepper
1 lb. fettucine, cooked and drained (or pasta of choice)
Melt butter in large pan over medium heat.
Add chicken, and cook until chicken is cooked through, about 10 to 12 minutes.
Remove from skillet, keep warm.
Add asparagus, leeks, mushrooms, red pepper and 2 T. wine to skillet. Cook 2 minutes. Remove from skillet, keep warm.
Add whipping cream, remaining 2 T. wine and mustard to skillet. Cook until thickened and bubbly, stirring constantly. Add cheese, black pepper, reserved chicken and vegetables. Stir to combine, and serve over cooked pasta.
-JT