Spring

Risotto-Style Pasta with Asparagus and Lemon

June 12, 2016
Photo by Mark Weinberg
Author Notes

Adapted from Kate Flaim, via Design Sponge, and Alain Ducasse. —Sarah Jampel

  • Serves 4 to 6
Ingredients
  • 5 1/2 cups vegetable broth (or light chicken stock)
  • 2 tablespoons olive oil
  • 3 shallots, thinly sliced
  • Salt and pepper, for seasoning
  • 1 pound short, good-quality pasta (Ducasse recommends artisanal strozzapreti; I used penne)
  • 1 bunch asparagus, woody ends removed and sliced into 1-inch pieces if large and burly
  • Freshly grated Parmesan
  • Zest of 1/2 lemon
  • Crumbled feta (optional)
In This Recipe
Directions
  1. Pour the broth into a small saucepan and bring to a gentle simmer on the stovetop.
  2. On another burner, heat the olive oil in a large, wide skillet. Add the shallots and a pinch of salt and sauté, stirring occasionally, until softened, 1 to 2 minutes.
  3. Add the dried pasta and stir it around to coat it in the oil and the shallots.
  4. Use a ladle to transfer about 1 1/2 cups of stock from the saucepan to the pasta skillet.
  5. Cook, stirring gently, until nearly all stock has evaporated. Add another cup of stock, and cook, stirring, until nearly all the liquid has been absorbed, but not all—like you're making risotto. Add more stock from time to time until the pasta is al dente (taste frequently!), about 18 minutes. When your pasta is about 5 minutes from being done, add the asparagus pieces—you want to make sure they're cooked through by the time the pasta is ready.
  6. When the pasta is at the desired firmness, take it off the heat, shower with Parmesan and lemon zest and fold to incorporate. Serve immediately.

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Review
Sarah Jampel

Recipe by: Sarah Jampel

A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.