I bought my weekend supply of fresh asparagus this morning.
I was at a Toom Baumarkt- like Home Depot- to pick up my online ordered tomato tents. The rainy season this year is NOT coming to an end. I have to protect my future crop from the water.
Opposite the Baumarkt was an asparagus shack. So many ideas to cook with asparagus every year. I had to stop by there to get my fill. And I found the purple ones. I had them last year for the first time. They were a bit of a surprise. Usually I steam my asparagus. I did it with the purple ones too. Surprise: I opened the lid and they were green, WtF?
This time I tossed them in a pan and hoped for the best.
Recipe for 1:
250 g purple asparagus (or green), parsley
1 tbsp butter, 1 tbsp rapeseed oil, salt, pepper
3 tsp red Pesto, 60 ml double cream
80 g spaghetti
Break off the woody part from the asparagus and cut them in 3 or 4 pieces. Keep the tips separat.
Cook the spaghetti.
Heat up butter and oil and get the veg stems in, season them and sauté them for 2 min. Add the cream and pesto. Toss in the tips and stir well. Fish the pasta direktly out and add it in the pan. A little pasta water helps with the sauce. Finish with parsley.
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