Spring Asparagus Angel Hair Pasta
photo by loof751
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 907.18 g asparagus
- salt, for water
- 29.58 ml olive oil
- 8 garlic cloves, shaved thin and julienned
- 236.59 ml shallot, peeled and julienned
- 0.25 ml crushed red pepper flakes
- 2 lemons, juice of
- 177.44 ml fresh chives, chopped fine
- 453.59 g angel hair pasta
- salt and pepper
- 118.29 ml parmesan cheese, freshly grated
directions
- 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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RECIPE SUBMITTED BY
Charlotte J
United States