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Tuesday, April 6, 2010

Spring Has Sprung Some Asparagus

The best thing about spring is probably the asparagus. Well ok, the sunshine is pretty nice too. But ahhh asparagus. I've blogged several asparagus recipes through the years, like this one and this one, and this one. The one I'm posting today, is classic Kathy. It's how I cook, it's the way I make things. It's nothing innovative or new. It's just yummy.

So we start out as I start out so often lately, with the roasting of the shallots. What can I say, I haven't yet fallen out of my shallot kick. Although, the leeks have been catching my eye lately.

Take 2-3 whole shallots, cut off the ends, drizzle with olive oil and wrap in foil. Bake in a 350 degree oven for about 35-45 minutes. They will come out soft, sweet and oh so very delicious! They will slide right out of the outer skin.

While the shallots are roasting, roast the asparagus too.

Trim off the ends (bottom) of each stalk and then take rinsed asparagus and put in a pan. Drizzle with olive oil, salt and pepper and place in the 350 degree oven for about 30-40 minutes, until lightly browned.

While the asparagus and shallots are roasting, saute the mushrooms. I use Baby Bella's as my go to mushroom. They have a bit more character than button and are comparable in price. Saute with a little extra virgin olive oil, salt and pepper.

When the mushrooms soak up all the oil, instead of adding more I like to splash in a little wine, but if you don't like wine you can always add a little chicken stock. Let the mushrooms get soft and a just starting to brown. Then added the already roasted shallots and asparagus to the pan.

You should also be boiling your water for the pasta while the roasting is going on. I used one of my fave pasta shapes Orecchiette and I actually found it in a whole wheat variety. What luck!

Orecchiette takes a little longer to cook than other pastas so be sure to read the package instructions if you go with this shape. But you can use any shape you want.... long, short, round, whatever. It's all good.

When all your ingredients are done, pasta is drained, toss it all together. You may want to add a little olive oil if the pasta looks dry or some of the pasta water. Top with some Parmesan or Romano cheese and enjoy!

1 comment:

Kesseret Steeplechase said...

My husband made a creamed leek recipe that was out of this world. I'll send it to you on facebook. I bet you could read it and then make up your own awesome leek recipes.