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Eat This Now: Steve’s Springtime Asparagus Pasta

Working at Fairway Market all these years has made me relish the changing of the seasons.  Right now as we move toward Springtime, I’m beginning to see beautiful asparagus in my stores.

So my wife and I will be doing this at least once a week for awhile:  We cut asparagus into 2-inch lengths, an entire bunch per person; we don’t even peel it.  Then we take a bunch of scallions, also a bunch per person, and we chop them rather coarsely, the white part AND the green part, and we saute them and the asparagus in plenty of Fairway extra-virgin olive oil in a big saute pan along with a few cloves of garlic that we smash against the side of the pan with the wooden spoon we’re using.

Scallions in first, brown ‘em, then add the asparagus and a healthy glug or two of the best white wine you can muster. Don’t cook that asparagus very long – keep ‘em almost raw, and then we turn off the flame, and we toss the mixture with penne, the pasta shape that looks like a quill, and it can be wholewheat penne, at least ours is.  That’s all there is to it, one of my favorite pasta dishes of all times, except for a huge chunk of Parmigiano or Grana Padano and my favorite grater.

Dole out that pasta into big bowls, bring on the grated cheese, some sea salt, some fresh-ground peppercorns, some hot sourdough bread, and that’s dinner.

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