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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Erika Crawford
[email protected]Overall, this recipe was a disappointment. I won't be making it again.
Muskan Xettre
[email protected]This recipe was too expensive for the ingredients it called for.
NeonCatMan
[email protected]The asparagus was tough and fibrous. I think I should have cooked it for a little longer.
Billy and obi adventures
[email protected]This recipe was a bit bland for my taste. I had to add extra salt and pepper to make it more flavorful.
Nasli Sibrian
[email protected]I'm not sure what I did wrong, but my pasta turned out mushy.
Shahzebkhan 2003
[email protected]This recipe is a great base for improvisation. I've added different vegetables, cheeses, and proteins and it's always delicious.
STEPHEN MWANZIA
[email protected]I've made this recipe several times and it always turns out great.
Joan Boafo
[email protected]So simple but so good!
Hope Wilson
[email protected]This recipe will be on my regular rotation.
Onwuka Oluchi
[email protected]A keeper!
Ragini devi Modanwal
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved it.
Yared Welday
[email protected]This dish is so light and refreshing. It's perfect for a summer meal.
Jennifa Lopez
[email protected]I'm not a huge fan of asparagus, but I really enjoyed this dish. The lemon and Parmesan cheese really helped to balance out the flavor of the asparagus.
Lubega Hanan
[email protected]This recipe is a great way to use up leftover asparagus. I had some leftover from a previous meal and this was the perfect way to use it up.
Saviour Mumba
[email protected]I added some grilled shrimp to this dish and it was amazing! The shrimp added an extra layer of flavor and protein.
AK Official
[email protected]This was my first time making asparagus angel hair pasta and it turned out great! I will definitely be making this again.
Lee Antelope
[email protected]The asparagus was cooked perfectly and still had a bit of a bite to it. The lemon and Parmesan cheese added a nice brightness and richness to the dish.
Reese Frank
[email protected]I love how easy this recipe was to make. It came together in no time and the results were impressive!
Rick Fisher
[email protected]This asparagus angel hair pasta was a delightful dish! The flavors of the asparagus, lemon, and Parmesan cheese were perfectly balanced and the pasta was cooked to al dente perfection.