Asparagus
Fusilli
By R. Ohlgren-Evans, from the April 2000 Newsletter
After a winter of hearty soups and casseroles served up with roasted root vegetables and cruciferous salads, Spring makes us think fresh and young again: crisp green spinach, new potatoes and peas, baby carrots and my all-time Spring favorite—asparagus.
The first sign of asparagus is a sure herald of Spring, with a season so brief that that we never have time to tire of it. If you’re lucky enough to have your own asparagus patch, you’ll soon be harvesting these tender shoots. If not, you might consider planting some—even a narrow strip at the back of a flowerbed is adequate, because by midsummer, asparagus makes tall, feathery ferns that provide a beautiful backdrop to your garden.
This recipe comes from this month’s Bookshelf selection, Recipes for Change. The authors describe it as an elegant pasta that delivers vitamin E to revitalize the entire system. This dish is also high in Vitamin K and Folic acid.
Asparagus Fusilli
1 1/2 quarts water
2 tsp. salt
8 oz whole grain fusilli, or other shape pasta
2 tsp. extra-virgin olive oil
3 cloves garlic, sliced
1/2 tsp. basil
1/4 tsp. oregano
1/4 tsp. red-pepper flakes (opt)
pinch sage
3 Tbsp. pine nuts
6 sun-dried tomato halves, sliced
1 bunch asparagus, about 1 pound
1/2 tsp. herbal salt
In medium pot, bring water and salt to boil, covered. Add pasta to water and cook uncovered until soft, about 10 minutes, stirring occasionally.
In large sauté pan, heat olive oil and garlic. Cook 1 minute and add basil, red-pepper flakes, sage, pine nuts, tomato and 1/2 cup water from pasta.
Break off woody ends from asparagus and discard. Break off tips and set aside. Cut stems diagonally into three or four pieces. Add stems to sauté pan, stir well, cover, and cook 1 minute. Add asparagus tips, sprinkle with herbal salt, and cook 2 to 3 minutes, uncovered, until the asparagus turns bright green.
Drain pasta in a colander. Place in a large serving bowl. Place asparagus sauté on top of pasta and serve while hot.
A self-described holistic peasant cook, Robin Ohlgren-Evans is a serious foodie and a capricious gardener. Your comments are welcome: rohlgren@moscow.com.
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