Penne with Asparagus and Cherry Tomatoes (Spring)

Cook Time: 10 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain the pasta, reserving about
1/2 cup of the pasta water.

In a large saute pan, heat the oil over medium-high heat. Add the
garlic and cook until fragrant, about 1 minute. Add the asparagus,
season with the salt and pepper, and cook for 3 minutes until slightly
soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the
chicken stock into the pan and bring the mixture to a simmer. Cook
until the tomatoes start to burst and the stock is reduced by half,
about 3 minutes.

Transfer the asparagus mixture to a large serving bowl. Add the cooked
pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water,
if needed, to loosen the pasta. Garnish with the remaining Parmesan
and chopped basil.

From: foodnetwork.com

Giada's Carbonara

Cook time: 15 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

* 1 bunch asparagus, ends trimmed, rubber band left on
* 1 pound linguini
* 1 cup Basil Aioli, recipe follows
* 1 cup shaved pecorino
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 4 tablespoons butter
* 4 to 6 large eggs
* Salt and freshly ground black pepper


Directions

Bring a large pot of salted water to a boil over high heat. Add the asparagus and cook for 3 minutes. Transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Remove from the water, remove the rubber band, and cut into 1-inch pieces.


Meanwhile, add the pasta to the large pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl. Add the Basil Aioli, cut asparagus, shaved cheese, salt, and pepper. Stir to combine and place on a long, rectangular serving dish.


Place the butter in a medium skillet over medium-high heat. Add the eggs and sprinkle with salt and pepper. Fry the eggs to your liking. Place the eggs on top of the pasta and serve immediately.


Basil Aioli:

* 1 clove garlic, minced
* 2 large egg yolks*
* 2 teaspoons mustard
* 1 teaspoon lemon juice
* 1/4 cup finely chopped fresh basil leaves
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon cayenne
* 1/2 cup vegetable oil
* 1/2 cup extra-virgin olive oil

Yield: 1 cup

Prep Time: 5 minutes

Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running slowly drizzle in the vegetable and olive oil. Basil Aioli can be kept, covered, in the refrigerator for up to 3 days.

Champagne Risotto

Cook Time: 35 min
Level: Intermediate
Yield: 2 servings

Ingredients

* 4 thin slices prosciutto
* 3 cups reduced-sodium chicken broth
* 12 asparagus spears, cut diagonally into 1-inch pieces
* 2 tablespoons butter, divided
* 1 shallot, finely chopped
* 3/4 cup Arborio rice or medium-grain white rice
* 3/4 cup Champagne
* 1/4 cup freshly grated Parmesan
* 1/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 450 degrees F.

Place the slices of prosciutto on a lightly greased baking sheet. Bake
until the prosciutto slices are almost completely crisp, about 6 to 8
minutes. The slices will crisp up even more as they cool. Reserve for
garnish.

In a medium saucepan, bring the chicken stock to a boil. Reduce heat
to a simmer. Blanch the asparagus in the chicken stock for 2 minutes.
Remove the asparagus with a slotted spoon. Set the asparagus aside and
keep the chicken stock at a low simmer.

In another medium saucepan, melt 1 tablespoon of the butter. Add the
shallot and cook until tender, about 3 minutes. Add the Arborio rice
and stir to coat in the butter. Continue toasting the rice, stirring
constantly, for about 3 minutes more. Add the Champagne and simmer
until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup
of the simmering broth and stir until almost completely absorbed,
about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup
at a time, stirring constantly and allowing each addition of broth to
absorb before adding the next, until the rice is tender but still firm
to the bite and the mixture is creamy, about 20 minutes total. Remove
from the heat. Gently stir in the asparagus, remaining butter,
Parmesan, salt, and pepper. Spoon the risotto into serving dishes and
garnish by breaking the crisp prosciutto into smaller pieces over the
top of the risotto. Serve immediately.

From: foodnetwork.com

Asparagus and Smoked Salmon Bundles

1 bunch asparagus, ends trimmed (about 20 spears)
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
Pinch kosher salt
Pinch freshly ground black pepper
4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)

Preheat the oven to 400 degrees F.

Lay the asparagus on a foil-lined baking sheet. Drizzle with olive
oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and
starting to brown around the edges, about 10 minutes. Remove from the
oven and transfer to another baking sheet to cool.

Once the asparagus have cooled, wrap each spear in a slice of smoked
salmon. Arrange on a serving platter and serve at room temperature.

From: food network

Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto

Ingredients


2 pounds asparagus, trimmed
3/4 pound spaghetti
4 tablespoons olive oil
4 garlic cloves, minced
Salt and freshly ground black pepper
6 ounces thinly sliced prosciutto, cut crosswise into strips
6 ounces smoked mozzarella cheese, diced (about 1 cup)
6 tablespoons thinly sliced fresh basil leaves


Directions


Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.


Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.


Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.


From: food network