Spring Pasta with Green Asparagus

von Claudia am 1. Mai 2013, keine Kommentare

Hello, May!

Every year, I eagerly await the asparagus season. End of April, I start to become super excited. In Germany, we love white asparagus. During the season, you will find roadside stands selling asparagus everywhere. In many cities, people are celebrating the harvest of white asparagus with food festivals.

spring pasta with asparagus close up

green asparagus

The classic German asparagus („Spargel“) dish is cooked white asparagus served with boiled potatoes, cooked or smoked slices of ham and a Hollandaise sauce. I really love the classic version, but I also try new ways to use asparagus every year. Also with green asparagus, which actually has a better taste on its own.

I made pasta with sautéed green asparagus and spring onions. The fresh herbs make this an ultimate fresh spring pasta dish: ramps and mint.

Besides the asparagus season, it’s definitely ramps (wild garlic) season! At the moment you can find this spring vegetable with its aromatic garlicky flavor everywhere. I already made ramps pesto, ramps omelet…very tasty! Ramps are actually quite rare in other countries or classified as a delicacy. That’s what I read. Sometimes I see outskirts of forests full of ramps. Interesting.

 

cutting herbs mint ramps

spring pasta with green asparagus

We celebrated the first day of May today with a bicycle tour and a BBQ with friends. Good times.

I love the month of May. Besides a few public holidays and the holidays we planned in already two weeks time, I am looking forward to a lot of sunshine and outdoor activities.

 

  • Farfalle pasta for two persons
  • A bundle of green asparagus (about ten stems) – ends trimmed, chopped into large pieces
  • 1 cup of chopped scallions
  • 3 tablespoons sliced almonds
  • A handful of fresh ramp (wild garlic) leaves, chopped
  • A handful of fresh mint, chopped
  • Parmesan cheese
  • Olive oil
  • 1/2 lemon
  • Salt and pepper

 

Cook the pasta al dente according to package instructions and then set aside. In a dry pan, toast the almonds over medium heat and then set aside. In a large pan, gently roast the asparagus and scallions over medium heat for about ten minutes, stir occasionally. Add herbs and stir-fry for another two minutes. Add pasta, a dash of lemon juice, some olive oil, salt and pepper and mix well. Serve with shaved parmesan and toasted almonds.

 

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