Wednesday, September 10, 2008

Pasta with Asparagus

Ahh, the first real cool front of the season has passed through. Highs today will only be in the low 70s with lows in the upper 50s!! Oh sure, we can still get some hot days in September and even into the first part of October, but they are now few and far between. Thank Heaven for that!!

Time to start cooking again. One of my current favorite quick pasta dishes is Pasta with Asparagus. I found this recipe online and it is quick, delicious and really (I don't think) not that bad as far as fat and/or calories go.

Ingredients:

1/2 pound of pasta of your choice

asparagus (don't have a measure for this, I just chop up as much as I want. Also, I've used both fresh and frozen and while fresh is better for the texture, frozen is just as good)


1 tbls extra virgin olive oil

2 cloves of minced garlic (I just put it through a garlic press)

1/2 cup of 1% milk

1 egg

3 tbls of parmesan cheese (I substitute parrano cheese, a wonderful nutty and buttery cheese from Holland that is a cross between parmesan and gouda--melts beautifully)



Directions:

Cook pasta according to directions on package. While the pasta is cooking, heat the olive oil over medium heat in a skillet. Throw in the chopped asparagus and garlic into the skillet. (Most recipes call for adding the garlic first. I've found through my years of cooking that garlic cooks VERY quickly and I hate to burn it. So I always throw it in together with other things that need to be sauteed.) While the asparagus and garlic are sauteeing for a few minutes, add the milk and egg together in a small bowl and whisk with a fork to break up the egg. Then add the cheese. Add all of this to the skillet and let it come up to a low boil for a few minutes (3-4) while stirring occasionally.

Here is what it looks like just after adding the milk, egg, and cheese to the asparagus and garlic


Here it is after it has been thickening up for a few minutes, bubbling and ready for the pasta

When the pasta is done cooking, drain and add directly into the skillet and toss with the egg/cheese/asparagus mixture. Voila! You are done. This tastes and feels SO rich with the addition of the egg. It really does taste like you've used heavy cream and a lot of cheese. It serves two good sized portions for a dinner with salad. The recipe can be easily doubled.


For extra comfort, I decided to use extra wide egg noodles. Yummy!

10 comments:

Lynne said...

I'm reading this at 6PM and I'm starving! Your recipe sounds delish- I LOVE asparagus. I'm going to look for that cheese at the store when I buy the ingredients to make it. Thanks!

Anonymous said...

Mmmm. . .sounds and looks delicious. I will definitely have to try this! Cat59

KGMom said...

Two of my fav ingredients--asparagus and parmesan. Except I am sure I would throw in more parmesan than the recipe calls for!

Dog_geek said...

Mmmm! That looks great! And it looks like something that even I could make wihtout too much freaking out. I'll have to give it a try!

troutbirder said...

My goodness that looks good. I closed my eyes and tried to smell the aroma too. Also enjoyed your comments about St Paul being an old "Eastsider" myself.

possumlady said...

I hope you all try it. I made it AGAIN last night since the rest of my fresh asparagus was not going to last much longer. Oh, it was heavenly!

Donna, really you should try it with just the cheese that it calls for. I'm a bonafide cheese-aholic and except for grating a little more on top at the end feel no need for extra.

Dog-Geek, this is definitely an easy to do dish.

Welcome Troutbirder! Another Minnesotan, YEAH!! Yes, the aroma is to die for. An Eastsider eh? I grew up on the West Side of St. Paul (about six blocks from Cherokee Park) and have fond memories of crossing the High Bridge over to the East Side to have dinner at Mancinis!

Anonymous said...

I'm trying it tonight. I am going to add some chicken for a little extra protein. Cat59

possumlady said...

Cool Cat59! Let me know how it is. I usually have the same lunch every day (chicken salad sandwich on toast) so don't feel the need for more meat at night.

Ramblings of a Villas Girl said...

Hi Christine! This sounds and looks delicious. I can't wait to try it. Thanks for the recipe. I always enjoy trying something new. Lisa

Dorothy said...

OMG Christine, you and I are so much alike. I eat a chicken salad sandwich almost every day for lunch too. Your pasta recipe sounds divine, I cannot wait to try it. I'm sorry I missed this when it came out, DH and I took a little trek to Vermont over the long weekend for our anniversary.
The cheese you described intrigues me. I've never heard of it. I love gouda and I'm making a note to check it out and I'm printing your recipe out to try tonight!!! Thanks!!!