Recipes

[IamMrsG]

Spring Garden Pasta

1½ pounds asparagus spears

1 pound spaghetti

4 Tablespoons olive oil

1 teaspoon minced garlic

2 medium Vidalia onions, chopped

3 medium carrots, shredded

3 Tablespoons dry white wine

1 cup chicken (or vegetable) broth

2 Tablespoons fresh dill, chopped

Kosher salt and freshly ground black pepper, to taste

½ cup grated Parmesan cheese

As soon as you get it home, cut about 2 inches from the bottom of the asparagus spears, and stand them in ice water, like flowers in a vase, for at least a half hour (or, store it in the refrigerator until you are ready to use in a day or two, tops). Wash and place the asparagus spears in a single layer on a jelly roll pan. Toss with 2 tablespoons of olive oil and season with salt. Roast in a preheated 400 degree oven for 15 to 20 minutes. You're wanting “crisp-tender.” Cool and cut, on the diagonal, into 1” pieces. Set aside.

Cook the spaghetti in salted, boiling water.

While the spaghetti is cooking, heat the remaining oil in a large skillet. Sauté the onions, stirring often, for about 5 minutes. During the last 2-3 minutes, add the minced garlic.

Add the carrots and wine and cook on high for 3 to 4 minutes.

Stir in the broth and bring to a boil. Cook 2 to 3 more minutes on high.

Remove from the heat and toss in the asparagus and dill.

Toss into the cooked and drained spaghetti.

Toss in the cheese and serve.

Notes: The dry white wine I used was Pinot Grigio, but Chardonnay would have been fine. Also, only because I had a piece to use up, I substituted Asiago for the Parmesan.