Monday, April 11, 2011

Spring Can Really Hang You Up The Most

Spring is finally in the air. This weekend, in DC, was the National Cherry Blossom Festival. The city was a buzz with nearly a million visitors taking part in concert watching, kite flying, and blossom peeping.

Well, the cherry blossoms are in bloom, and so is the spring seasonal produce at the grocery store. It's very exciting to start pulling out spring recipes. I will miss Brussels sprouts and root vegetables, but bring on the radishes and the rhubarb. It's time for a change, it's time for fresh, grassy, spring fruits and vegetables.

One recipe I've had in my favorites since last spring is Good Life Eats Pasta with Lemon-Roasted Asparagus and Goat Cheese. This tasty pasta is full of spring flavors. It's lemony and bright with fresh asparagus and shallots. It has lots of flavor and definitely something I'll whip up again before the end of the season.

Fettuccine with Lemon-Roasted Asparagus and Goat Cheese (from Good Life Eats)
Serves 2
  • 1 bunch asparagus about 1 pound
  • 3 shallots
  • 2 Tbsp olive oil
  • 2 garlic cloves, minced
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1/2 tsp Dijon mustard
  • 1/4 tsp salt more to taste, if desired
  • 1/4 tsp white pepper
  • 6 oz fettuccine
  • 2 tsp fresh parsley, chopped
  • 2 oz soft goat cheese
Directions

Preheat oven to 450 degrees. Line a rimmed baking sheet with foil or a nonstick silicone baking sheet. Set aside. Prepare the pasta according to the package instructions.

In a medium-sized bowl or liquid measuring cup add the olive oil, garlic, lemon zest and juice, Dijon mustard, salt, and pepper. Whisk to combine. Set aside.


Prepare your asparagus. Remove the tough stems of the asparagus by holding them and snapping. Stems will naturally break at the correct spot. Then, cut each spear into 1.5 inch pieces. Place the asparagus in a colander, rinse, shake dry, and place into a medium size mixing bowl. Peel your shallots and slice them in half lengthwise and into half moons about 1/4 inch thick. Toss with the asparagus.


Pour the oil mixture over the asparagus and shallots, tossing to coat evenly.


Spread the asparagus on your baking sheet.


Place the baking sheet on a rack in the upper third of the oven. Roast the asparagus for 6 minutes.

Toss the hot pasta with the fresh parsley and the roasted asparagus mixture. Add salt and pepper, if desired. Prepare each serving with the pasta topped with chunks of goat cheese and garnished with a slice of lemon or a sprinkling of shredded Parmesan cheese. Serve immediately.


2 comments:

  1. This definitely sounds perfect for spring! I wish we had cherry blossoms blooming around here.

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  2. I love asparagus and goat cheese together! I've made a similar version of this pasta, with an egg on top for added protein :)

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