Tuesday, May 8, 2012

Spring Spaghetti

Finally. Relief from the endless stream of winter vegetables. We love broccoli, cauliflower and kale but come this time of year I am anxious to see a glimpse of spring in the market -- tender fresh peas and finally crisp green asparagus.
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.

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