Spring is when asparagus is at its best
Photography by Kip Dawkins | Food styling by J Frank | Prop styling by Tyler Darden
Asparagus, pasta and peas
ASPARAGUS, PASTA AND PEAS
1⁄2 shallot
1 tablespoon olive oil
1 tablespoon butter
4 mushrooms, quartered
1⁄4 cup peas
1 1⁄2 cups asparagus, woody ends snapped off and spears cut
into 1-inch lengths
1 cup cooked penne pasta
3⁄4 cup cream
2 slices Surryano ham (or proscuitto), julienned
Blanch the asparagus in boiling salted water, until bright green, and then shock briefly in an ice water bath to stop cooking. Sauté the shallot in olive oil and butter until soft. Add the mushrooms, and sauté until golden. Add the peas and asparagus, and stir until heated through. Add the cream and, over medium-high heat, bring it to a boil and allow it to thicken and reduce, about 5 minutes. Add the pasta and ham, toss until heated through, and serve.
Read the story: Spring Fling
