SPRING ASPARAGUS ANGEL HAIR PASTA
Another recipe for a not so local Farmers' Market here in our state. Wish I could go to it every Saturday. I've not tried this but don't want to misplace the recipe.
Provided by Charlotte J
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the asparagus and remove the bottom inch of the stem.
- Cut the tips into 2 inch pieces.
- Cut the remaining piece julienned.
- Set the asparagus aside.
- Bring a large pot of water to a boil, add salt.
- In a large nonstick skillet, saute the garlic, shallots and red pepper flakes in olive oil, until tender but not browned.
- Add the lemon juice and reduce by half.
- Drop the pasta and the asparagus tips into the boiling water.
- Cook until the pasta is ala dente, about 3 - 4 minutes.
- Drain for a few minutes and add to the pan.
- While the pasta is cooking add the remaining asparagus to the pan with the shallots and saute until they begin to wilt.
- Toss in the chives, the pasta and cook until the remaining water has evaporated.
- Season with salt and freshly ground pepper.
- Remove from heat and add the Parmesan cheese.
- Serve immediately.
- (When I make this a second time, I'm going to add a little lemon zest in step 7).
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Finnley K
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The asparagus is always cooked perfectly and the tomatoes are always sweet and juicy. The goat cheese adds a creamy tang that everyone loves. The pasta is always cooked al dente,
Asraf Hussein Rahid
[email protected]This pasta dish was a hit with my family! The asparagus was perfectly cooked and the tomatoes were sweet and juicy. The goat cheese added a creamy tang that everyone loved. The pasta was cooked al dente, just the way we like it. I will definitely be
Ayodeji Phillp
[email protected]This recipe was easy to follow and the dish turned out great! The asparagus was still slightly crunchy and the tomatoes were nice and juicy. The goat cheese added a creamy richness that balanced out the flavors. The pasta was cooked perfectly al dent
NABILA ISLAM
[email protected]I love asparagus and angel hair pasta, so I knew I would enjoy this dish. I was right! The asparagus was tender and flavorful, the tomatoes were sweet and juicy, and the goat cheese added a creamy tang. The pasta was cooked perfectly al dente. This d
be ep
[email protected]This pasta dish was a breeze to make and it turned out delicious. The asparagus was perfectly cooked and still had a bit of a crunch. The tomatoes added a nice sweetness and the goat cheese added a creamy richness. The angel hair pasta was light and
Tanveer Thaheem
[email protected]I'm not a huge fan of asparagus, but I decided to try this recipe anyway. I'm so glad I did! The asparagus was cooked perfectly and had a slightly smoky flavor. The tomatoes and goat cheese added a nice sweetness and tanginess. The pasta was cooked a
Sayf Ally Sobratee
[email protected]Wow! This pasta dish turned out even better than I expected. The asparagus was crisp-tender, the tomatoes were sweet and juicy, and the goat cheese added a creamy tang. The angel hair pasta cooked quickly and evenly, and it held the sauce perfectly.
Ahmar Wilson
[email protected]This asparagus angel hair pasta was a delightful culinary experience. The combination of asparagus, tomatoes, and goat cheese created a harmonious blend of flavors. The pasta was cooked perfectly, with a slight bite that complemented the tender aspar