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1
1/3
8
1/4
2
tt
1/2
tad
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#
c
oz
c
T
#
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Asparagus
Parmesan fresh grated
Mascarpone (1)
Hazlenuts
Chives chopped
Parmesan shavings
Pasta, farfalle (2)
Olive Oil
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Prep
- If your Asparagus is thick, peel it and steam it until just
tender. If it is thin you can steam it or, for additional flavor,
coat it with Olive Oil and grill it or roast it (450°F 10 minutes).
When done cut it diagonally into 2 in lengths.
- Grate PARMESAN very fine and mix thoroghly with
MASCARPONE.
- Roast HAZLENUTS (if not already roasted) and crush coarsly,
chop CHIVES medium, shave PARMESAN (use a vegetable peeler)
and cut shavings diagonally if large. Mix all to use as a topping.
Run
- Set out your strainer for the pasta. If the Asparagus is steamed
toss it into the strainer to be warmed by the pasta water. 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 until
just tender. Pour into the strainer reserving at least 1/2 cup of the
pasta water.
- Return Pasta to the (now empty) pot and stir in just a tad of
OLIVE OIL to keep it from sticking. Stir in the Mascarpone
mix and the Asparagus (if it wasn't in the strainer as above).
until pasta is nicely coated.
- Portion pasta out onto individual plates and garnish with a dollop of
the Hazlenut topping.
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