While white asparagus is pretty much a classic thing for me, I really like to experiment with different ways to prepare green asparagus. When I was younger, we never had the green version of this yummy veggie, but nowadays I kind of get obsessed every year around this time… To cut a long story short: Here’s my contribution to this year’s asparagus season – green asparagus with Pasta and a garlic-pine nut sauce!
Asparagus Pine Nut Pasta
1 kg of green asparagus
300 g pasta – I used a really wide, spaghetti-like sort with creased edges whose name I don’t remember
1 garlic clove
Some olive oil, salt and pepper
250 ml crème legère
As many pine nuts as you want
Boil water in a pot and cook the pasta according to the instructions.
In the meantime, clean the asparagus and take off the ends. Cut it into pieces of about 3 centimeters. Take the skin off the garlic clove and cut it into little pieces.
Heat some olive oil in a big saucepan and roast the garlic at a high temperature. After a minute, reduce the temperature, add the asparagus and let it cook for about 10 minutes. Cover the saucepan if needed. Add the crème legère and let it cook for another 5 minutes. Add salt and pepper. The asparagus should be al dente by now.
Meanwhile, you should have taken your pasta off the stove. Now, add the pasta to the saucepan (this is why it should be big 😉 ) and mix well. Let cook at a very low temperature for 2-3 minutes.
Add the pine nuts. If you want, you can roast them in a separate pan beforehand.
Serve and enjoy!