Spring is the perfect time to buy asparagus and it always seems to be better when it is fresh from a farmers market. In recent weeks, the Downtown Hollister Farmers market has had plenty of bundles of asparagus from which to choose. Though it taste the same, I like to mix it up between thicker stalks and thinner stalks depending on the type of dish I am cooking. For the Asparagus and parmesan cheese tart, I recommend thinner stalks since the method of sautéing the asparagus and then baking it will allow the stalks to cook more quickly. The small stalk also makes it easier to bite through.
For the pasta, since each stalk is cut into a few pieces the thicker stalks work just fine. The asparagus will cook in the boiling water with the pasta for the last few minutes the pasta cooks so thicker stalks will cook fine for this method. The asparagus has a chance
to cook a little longer in the sauce as well.
Asparagus and parmesan cheese tart
Recipe courtesy of Relish
1 tbsp. olive oil
1 shallot, finely chopped
1 lb. asparagus, ends trimmed, cut into 4- to 5-inch pieces
1 (14-ounce) sheet puff pastry, defrosted if frozen (we like Dufour brand)
1/2 c. whole milk ricotta
1/2 c. grated Parmigiano Reggiano cheese
1/2 tsp. sea salt
Freshly ground black pepper
1 large egg yolk mixed with 1/2 teaspoon water
Preheat oven to 450F.
Heat olive oil in a sauté pan. Add shallot and sauté about 1 minute. Add asparagus and cook over medium-high heat until asparagus is crisp-tender, about 5 minutes. Remove from heat.
Roll out pastry to a 10 x 16-inch rectangle on a lightly floured piece of parchment paper. Transfer pastry and paper to a baking sheet.
Spread ricotta evenly on pastry, leaving a 1-inch border around the edge. Spoon asparagus mixture evenly over ricotta. Sprinkle cheese over all. Sprinkle with salt and pepper.
Brush edge of the tart with egg and water mixture. Bake until pastry is golden brown, 20 to 25 minutes. Let cool slightly and serve warm. Cut into 8 (4 x 5-inch) pieces.
Calories: 286; fat: 19 g; cholesterol: 36 mg; sodium: 479 mg; carbohydrates: 21 g; fiber: 2 g; Protein: 9 g
Pasta with asparagus and prosciutto
Recipe adapted from Food Network
Kosher salt
1/2 c. diced prosciutto (about 3 1/2 ounces)
1 clove garlic, chopped
2 tsp. chopped fresh thyme
1/2 c. dry white wine
Freshly ground pepper
1 c. fat-free evaporated milk
Pinch of freshly grated nutmeg (optional)
12 oz. whole wheat fettucini
1 1/2 lbs. asparagus, tough ends trimmed, cut into 1/2-inch pieces
1/4 c. grated parmesan cheese, plus more for topping
Bring a large pot of salted water to a boil. Cook the prosciutto in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes. Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat and add the wine. Return to the heat and cook until the wine evaporates slightly, about 2 more minutes. Add 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the asparagus during the last minute of cooking. Reserve 1/2 cup cooking water, then drain the pasta and asparagus.
Add the cheese to the cream sauce and stir to combine. Add the pasta and asparagus and toss to coat, adding some of the reserved cooking water to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese.
Per serving: Calories 289; Fat 7.6 g (Saturated 3.4 g); Cholesterol 27.5 mg; Sodium 925 mg; Carbohydrate 34 g; Fiber 5 g; Protein 19 g
