| | Linguine with Asparagus, Lemon, and Spring Herbs 2 tablespoons of olive oil
2 tablespoons of butter or margarine
1 large bunch of scallions, including half of the greens - thinly sliced
2 1/2 teaspoons of grated fresh thyme, sage, or tarragon, finely chopped
Salt & Pepper to taste
2 pounds of fresh asparagus, tough ends removed
1 pound of linguine
4 tablespoons of pine nuts, toasted
3 tablespoons of fresh parsley, chopped
2 tablespoons of fresh snipped chives, (optional - plus blossoms)
Freshly grated Parmesan cheese |
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While the water is heating for the pasta, heat half of the oil and butter in a wide skillet over low heat. Add the scallions, lemon zest, thyme and a few pinches of salt and cook slowly, stirring occasionally. Meanwhile, slice 3 inch tips off the asparagus, then slice the remaining stalks diagonally or make a roll cut. Once the water boils, salt it, add the asparagus and cook until partially tender, about 3 to 4 minutes. Scoop it out, add it to the scallions and continue cooking. Cook the pasta, then add it to the pan with some of the water clinging to the strands. Raise the heat and stir in the remaining oil, pine nuts, parsley, chives, pepper to taste, and a few tablespoons of parmesan cheese, if desired. Divide among pasta plates, grate a bit of cheese over each portion and garnish with chive blossoms, if you choose. |
