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Recipe by:
Laura Giannatempo
Courtesy of Sustainable Table ® Description:
They serve a simple and unadorned pasta dish with asparagus, cream and black pepper at Chez Panisse Cafe, part of Alice Waters’ celebrated restaurant committed to offering food prepared with the freshest ingredients of the season. And it’s phenomenal. It is hard to believe that only a handful of ingredients can be transformed into such a delicate dish with so many nuances of flavor. Not having access to the Chez Panisse kitchen, alas, here is an attempt to replicate that delightful subtlety. Ingredients:
1 pound dried penne pasta
˝ pound locally-grown asparagus
1 shallot, minced
2 tablespoons sustainable butter
˝ cup rBGH-free heavy cream
black pepper to taste, freshly ground
salt to taste Directions:
1. Bring a large pot of salted water to a boil. Bring a separate, smaller pot of water to a boil on a separate burner.
2. Meanwhile, cut the asparagus in very thin slivers on the diagonal (about ˝ -inch wide or smaller). Drop the asparagus in the smaller pot and cook for 2-3 minutes, then drain and run under cold water.
3. Melt the butter in a large skillet. Add the shallots and cook until soft and translucent. It is okay if the shallots are a little brown on the edges.
4. Add the asparagus and sauté for 3-4 minutes at medium-high heat. Lower the heat, add the cream and season with salt.
5. Cook the pasta in the salted boiling water for the time indicated on the package or until al dente. Drain the pasta and toss in with the sauce.
6. Sprinkle the pepper at the very end, better if directly on individual plates. Other Options:
You could opt for a light meat dish of free-range grilled chicken, simply marinated in olive oil, lemon juice, garlic and fresh organic herbs to serve with this pasta dish on the side. Many options! Tips:
Serve as a main course followed or preceded by a famers’ market fresh spring salad. For example, a baby spinach salad with bits of bacon and curry vinaigrette. Recipe Number 35 added on 2009-11-30
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