Spring has sprung!

Spring is late this year–there’s even still some snow on the ground in the shady areas. (That’s the last time I ever trust a groundhog to predict the weather!)  But a few glimmers of hope are finally starting to shine through.  Tulips are trying to come up, birds are building a nest out on our balcony, and asparagus that was not grown in Mexico has reappeared in the grocery store.

I bought some, not quite sure what I intended to do with it, but I knew that I wanted to leave it raw or nearly so.  Further inspiration struck in the form of a lovely brick of cheese at Trader Joe’s – it was a mix of cheddar and gruyere: a perfect combination of flavor and melt-ability!

I decided to make a pasta dish with a basic white sauce as its base that would really show off the freshness of the asparagus.  At the last minute, I also decided to throw in a handful of fresh green beans, but you could totally use frozen as long as you thawed them out first. Peas would be another excellent and springlike addition.  Just go with whatever looks good!

The key for the asparagus, though, is tossing it in to the sauce at the end, just before you add the pasta–you want it to heat through, but you don’t want it to lose any of its delightful, crisp freshness.  So don’t overcook it!

Ready to eat!

Springtime Asparagus Pasta
(Serves 2-3)

  • 1 bunch asparagus, chopped into 1 inch pieces
  • 1 handful green beans, chopped into 1 inch pieces.  Feel free to use frozen, but thaw them before adding to the dish.
  • 2 cloves garlic, finely minced
  • 2 tbsp butter
  • 2 tbsp all purpose flour
  • 1 c milk
  • 1/2 c grated cheese (I used a cheddar-gruyere blend)
  • 112g pasta (I used papardelle)
  • salt
  • pepper
  • pancetta (optional)

Put a pot of salted water on to boil.  Cook the pasta to al dente and drain.  While the pasta is cooking, melt the butter in a saucepan over medium heat.  Once it’s melted, whisk in the flour.  When the roux is smooth, pour in the milk, whisking steadily to combine.  Add the garlic, and keep whisking until the sauce begins to thicken.  If it starts to bubble, reduce the heat.  Add in the cheese, and once it’s melted, add in the asparagus and green beans.  Toss in the pasta, and mix to combine.  Season with salt and pepper, and, if you like, top it with some crispy pancetta bits.  Enjoy!

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