"kilikini" > ha scritto nel messaggio
...
> It's a special night for me on Friday, so my husband asked me what I want.
> I first told him absolutely nothing and then I thought, we have fresh
> asparagus up the ying-yang because we stocked up at $1.69 a pound (we both
> LOVE it.), so let's use it up!
>
> I'm thinking asparagus and pasta; great combo. I used to have an
> excellent recipe for a dish made with asparagus & salmon over bowties,
> served hot with a creamy honey mustard dressing, but I lost it when I
> moved from Maui. It was really simple to make, but very tasty. Anyone
> have anything similar? When I do a Google, I come up with pasta *salad*
> recipes; not quite what I'm looking for. kili

A classic response is a cream of asparagus sauce, for which the stems are
cooked soft, the tips, tender-crisp. The stems are then made with either
butter and cream, perhaps a bit of nutmeg; or alternatively with oil and
merest hint of garlic into a puree, which will sauce the pasta. Toward the
end of the pasta cooking use a bit of the pasta water to loosen the "cream"
to the consistency of heavy cream. When the pasta is done, drain and toss
into the cream instantly, turning to absorb the sauce a bit, then toss in
the asparagus tips and serve smoking hot. It's really "essence of
asparagus" pasta. Try without cheese before with... it may be better w/o.

We don't eat bread with pasta normally, but something crunchy and thin might
be nice.

Giusi wrote:

> We don't eat bread with pasta normally, but something crunchy and thin might
> be nice.

I can almost understand that.... starch and starch. I don't eat much bread,
though I sometimes have some nice Italian, a roll or baguette with dinner
rather than potatoes or rice. But when I have pasta I really like bread or a
roll with it.

ar sauces are made with spinach, brocolli, anything with a particular flavor
of its own.

--
http://www.judithgreenwood.com
>
>
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> http://www.judithgreenwood.com
>>
>> "kilikini" > ha scritto nel messaggio
>> ...
>>
>> I would have never
>>> thought to add the stems into the cream sauce, but that's brilliant.
>>> I've got so many stems in the freezer, already, just waiting for cream
>>> of asparagus soup. Thanks!
>>>
>>> kili
>>
>> Just to be clear, the pureed stems ARE the cream, with anything else just
>> flavoring or smoothing it. Similar sauces are made with broccoli and
>> spinach.

--
http://www.judithgreenwood.com