Cooking From Every Angle

Green Day

March 26, 2010 • 13 Comments

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- Amanda

I love lemony spaghetti as much as I love asparagus, so I thought I'd combine these two flavors in this dead-simple pasta. No blanching is necessary for the asparagus -- you just sauté it in olive oil while the spaghetti cooks. Toss in garlic and lemon zest, and reiterate the lemon flavor later on by sprinkling in the juice once the spaghetti is in there. Grate some cheese, dollop on some ricotta, and a vibrant and grassy dinner is yours.

Lemony Pasta with Asparagus

Serves 2

  • Sea salt
  • 1 pound asparagus
  • 3 tablespoons olive oil
  • 1 garlic clove, peeled and smashed
  • Grated zest of 1 lemon (Meyer, if possible)
  • 1/2 pound spaghetti
  • 2 tablespoons unsalted butter
  • Juice of 1 lemon (Meyer, if possible)
  • Freshly ground black pepper
  • Freshly grated parmesan cheese, for serving
  • 4 tablespoons fresh ricotta

 

1. Bring a large pot of salted water to a boil. Cut the asparagus where the tip and stem meet. Cut the stems into 1/2-inch pieces.

2. Warm the oil in a large saute pan over medium heat. Add the garlic and cook for 1 minute, until softened on the edges. Add the asparagus and season with salt. Cook, stirring to turn and distribute the asparagus, until crisp-tender, about 6 to 8 minutes. Stir in the lemon zest. Remove from the burner.

3. When the water comes to a boil, add the spaghetti and cook until al dente. Scoop out about 1/3 cup pasta water, and set aside. Drain the spaghetti and add it to the asparagus along with the butter. Place over medium heat. Use tongs to toss and melt the butter. Add half the lemon juice and toss again. Taste and adjust seasoning, adding more lemon juice and salt if needed. If the spaghetti is dry, fold in some of the pasta water.

4. Divide among 2 plates. Season with pepper. Sprinkle with parmesan. Drop 2 tablespoonfuls of ricotta on top of each. Devour.

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Comments (13)

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about 5 years ago Michele K Parthum

I made this last night. It was wonderful. I served it with a salad of Provencal roasted tomatoes and simple balsamic and olive oil dressing. It was a perfect spring dinner out west.

Hope the weather improves in the east.

Michele

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about 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks for trying it out!

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about 5 years ago Henk&Jetske

Very delicate. We ate it with a rare baked piece of salmon and a crisp sauvignon. Thank you for posting.

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about 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Great menu -- and thanks for trying it out.

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about 5 years ago NakedBeet

Love the simplicity and bright flavors and I'm looking forward to making it part of a weeknight meal.

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about 5 years ago drbabs

Barbara is a trusted source on General Cooking.

Dumb question: in step 2, are you warming the oil in the saute pan?
(thanks.)

57ee2ef9-06f2-499f-b794-7f6e880342d2.tad_and_amanda_in_the_kitchen

about 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Not dumb -- my mistake, and just fixed it! You're supposed to warm the oil in the pan.

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about 5 years ago amysarah

This recipe is pretty much my idea of a perfect spring dinner. Served in a smaller portion, alongside a simple piece of grilled or roast salmon would be great too. For the brief period they're available, you could also substitute fiddlehead ferns for the asparagus - they'd be delicious with the other ingredients in this recipe.

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about 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Great ideas. And yes, I agree, it's best as a first course or light main.

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about 5 years ago Cara Eisenpress

This sounds so delicious. It's simple, and yet one notch more elegant than anything I'd think to make!

57ee2ef9-06f2-499f-b794-7f6e880342d2.tad_and_amanda_in_the_kitchen

about 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks!

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about 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Yum! Might go nicely with my lemon chicken. I'll make this next week. Thanks, A!

57ee2ef9-06f2-499f-b794-7f6e880342d2.tad_and_amanda_in_the_kitchen

about 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I like that -- doubling up on lemon.