Asparagus Pasta

This is a useful quickie meal that can use either fresh asparagus, or the tinned variety. Fresh asparagus is ideal, but you will have to cook it first. The tinned stuff it is both more convenient and a lot cheaper. A third possibility is an asparagus purée, which I make by boiling up all the off-cuts from a bunch of fresh in a very little water and then zapping the result with a kitchen whizz. I have used this carefully curated left-over here.

 

Ingredients.

3 cloves of garlic, peeled and chopped.

Juice and zest of a lemon.

1 tblsp vincotto.

1 cup freshly grated Parmesan cheese.

Leaves from 5-6 sprigs of thyme.

30g butter.

2 tblsp plain flour.

Salt and freshly ground black pepper to taste.

½ cup cream.

2 cups asparagus purée.

 

Preparation.

Prepare the garlic and set aside. Prepare the lemon juice and zest, and the vincotto and set aside. Grate the cheese and add the thyme to it is and set aside.

 

Method.

Melt the butter in a deep pan over a medium flame. Add the garlic and fry until it begins to turn golden then stir in the flour. When it starts to foam add the cream, the salt and the pepper, and the lemon juice and zest, and the vincotto. Cook, stirring, over a low-medium heat until the mixture thickens.

Stir in the asparagus purée. Cook, stirring until thoroughly incorporated and bubbling gently. Cook for another 4-5 minutes on low heat, then remove from the hob. Stir in the cheese and the thyme until fully incorporated and serve over freshly cooked pasta of choice.

 

Serve with: Chunks of fresh, crusty bread.

 

Serves: 2.

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