|
1
1/3
8
1/4
1/4
2
tt
1/2
tad
|
#
c
oz
t
c
T
#
|
Asparagus (1)
Parmesan fresh grated
Mascarpone (2)
Pepper
Hazelnuts
Chives chopped
Parmesan shavings
Pasta, farfalle (2)
Olive Oil
|
Prep
- Snap tough base ends off from Asparagus. Cut each into three
sections, keeping the sections separate. First cut 2 inches of the tip,
then the next two inches. Finally another 2 inches, and combine that
section with the remaining random end pieces.
- Bring plenty of Water to a rapid boil over high heat. Put the
Asparagus base group into the water and cook for 1-1/2 minutes.
Then put in the center group and cook another 1 minute. Finally put
in the tips and cook until just tender, about 4 minutes depending on
thickness. Drain and hold until needed.
- Grate PARMESAN very fine and mix thoroughly with
MASCARPONE and Pepper.
- Check HAZLENUTS for rancidity. Roast them (if not already
roasted) and crush coarsely, chop CHIVES medium, shave
PARMESAN (use a vegetable peeler) and cut shavings diagonally if
large. Mix all for use as a topping.
Run
- Set out your strainer for the pasta. Place a heat proof cup under
the strainer so you won't forget to reserve some pasta water.
- Bring plenty of salted water to a boil and cook your Pasta the
usual way until just tender.
- Stir in the Asparagus just long enough to warm it up well, then
pour the pasta into the strainer, catching at least 1/2 cup of the pasta
water.
- Return Pasta to the pot and stir in just a tad of Olive Oil to
keep it from sticking. Stir in the Cheese mix and just enough of
the reserved pasta water to make it of a sauce consistency.
- Portion pasta out onto individual plates and garnish with a dollop of
the Hazelnut topping.
|
