Tuesday, May 8, 2012
I started with chopped onion sautéing in a good quantity of olive oil over medium heat for about 5 minutes. Next I tossed in the cut asparagus and about 1/2 tsp of crushed red chiles. After another 5 minutes the asparagus was barely tender and I added in the drained pasta, a splash of pasta cooking water, a couple tablespoons of fresh goat cheese, and fresh thyme. After a few turns in the pan the cheese melted into a creamy, delicate sauce.
A simple dish to highlight the flavor of spring.