Saturday, June 4, 2011

Asparagus Spaghetti

Spaghetti is always good for dinner in a hurry.
While the pasta boiled I cooked some asparagus in salted boiling water and set it aside. Then I added the vegetable, cut into pieces, to the drained pasta along with a glug of olive oil, a last hunk of Delice de Bourgogne -- a tangy washed rind cheese, some chopped prosciutto, a splash of olive oil, a knob of butter, black pepper, crushed red chiles, a sprinkle of parmesan and a dollop of ricotta. I gave it all a good stir which helped the heat of the pasta melt the cheese and butter into a light, uncooked, easy summer sauce.

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