Yes we have made it to April! Spring is here and with it come so many wonderful fruits and vegetables.
Asparagus is in season from February to June, with all the different varieties to choose from. This dish is a great fast and fun way to try a few new varieties that maybe you have not had before.
Have fun with this dish add more or less of each ingredient in this recipe depending on your taste.
5 Tablespoon of olive oil
5 Cloves of garlic
1-2 lb. of Asparagus washed and sliced in large bite sized pieces
1 Tablespoon of lemon juice and zest
1/2 cup pine nuts
8 oz. of pasta your choice but save a 1/4 cup of the pasta water to use after pasta is cooked
Salt and Pepper to taste
Bring a pot of water to boil, add your pasta and cook according to package instruction but al dente is always best. While pasta is cooking put your olive oil, garlic, asparagus in a pan then sauté for about 8 minutes, you want the asparagus just tender not over cooked then add remaining ingredients to pan to sauté for a few more minutes. The amount of total cook time should be around 10 minutes.
When your pasta is done use your saved 1/4 cup of pasta water add it to your sautéed asparagus mixture, then add your cooked pasta. To complete this dish just top with parmesan cheese and enjoy and fresh and easy meal.