Asparagus season is still in full swing here at the farm, so here is a quick and easy asparagus recipe for any night of the week! And now that herbs out growing in abundance, I added chives and sage into the mix as well.
Cook Time: 15 mins Serves: 2
Ingredients:
- 8oz package of your favourite pasta
- ½ pound of asparagus, tough ends chopped, cut into 1 inch pieces
- 1 lemon, juiced
- 3 tablespoons unsalted butter
- ¼ cup walnuts, chopped
- handful of sage leaves
- handful of chopped chives {parsley would also be a great alternative}
- 2 tablespoons grated parmesan
- fresh ground pepper, to taste
Instructions:
bring a large pot of water to a boil.while waiting for the water to boil, measure and cut your ingredients to have everything ready!in a large skillet, melt the butter over medium heat until frothy.add chopped asparagus to the pan, stir slightly to coat asparagus with butter and cover with the pan with a lid. cook until tender {about 5 minutes, depending on the size of the asparagus. you want it to stay crisp and not get soggy!}while the asparagus is cooking, add the pasta to the boiling water and cook according to the package instructions.drain the pasta when done and set aside.when the asparagus is done, remove asparagus with a slotted spoon, leaving the browned butter in the skillet. set aside.add full sage leaves to the remaining browned butter. leave for about a minute and then remove sage from butter and place on a paper towel covered plate.add the lemon juice and black pepper to the pan with the remaining browned butter. bring to a boil, let boil for 1 minute.then add the pasta and asparagus back to the pan. add walnuts, chives and parmesan cheese to the bowl and toss gently to combine.serve with a garnish of grated parmesan and the fried sage leaves, enjoy!
