Tuesday, June 16, 2009
I’m hording all the asparagus! It’s all mine, MINE! I’ve been buying it cheap at grocery stores, rinsing it clean, snapping off the ends, patting it dry, and freezing for future use when this tasty veggie can no longer be acquired. However, I did set one bunch aside to make this unfussy, yummy pasta.
1 pound spaghetti
1 bunch asparagus
½ cup olive oil, plus more for grilling
½ cup freshly squeezed lemon juice
½ cup freshly shredded asiago cheese
1 teaspoon coarse salt
1/3 cup chopped fresh basil
1 Tablespoon dried parsley
3 to 4 Roma tomatoes, cut in half then cut into half moon shaped slices
Salt & lots of freshly cracked pepper to taste
About 1 cup reserved pasta water
1. Turn the grill to medium high. Break the rough ends off the asparagus. Rub the asparagus in olive oil, and a sprinkle of salt, pepper & garlic powder. Grill the asparagus until grill marks for or until tender. Remove from the grill and cut into 1 inch pieces.
2. Cook the spaghetti according to the package directions in salted water. Set aside 1 cup of the pasta water near the end of cooking time.
3. Meanwhile place ½ cup olive oil, the lemon juice, asiago cheese, salt, fresh basil, parsley, tomato slices, chopped asparagus, and lots of fresh pepper to taste into a large bowl and stir together.
4. Drain the pasta after setting aside the pasta water. Toss the hot spaghetti into the bowl to coat. Add additional pasta water if needed. Serve immediately.
Notes: Asparagus can be cut into 1 inch pieces and sautéed in a skillet with a little olive oil, salt, pepper, and garlic powder in place of grilling.
Recipe by Laura Flowers