SPRING DAY ASPARAGUS PASTA

Spring Day Asparagus Pasta image

Provided by Russ Myers @Beegee1947

Number Of Ingredients 20

Previous Next

2 cup(s) vegetable (or chicken) stock
8 ounce(s) fresh mushrooms, quartered
12 ounce(s) bowtie pasta
2 pound(s) asparagus, trimmed, chopped into 1-inch pieces with tips left whole
1 cup(s) peas
1 cup(s) fresh cooking greens (e.g., spinach, chard, dandelion), stems removed
2 tablespoon(s) olive oil
10 ounce(s) smoked ham, such as black forest, diced (optional)
1 large leek (white and pale green parts) or sweet onion, chopped
2 to 4 clove(s) garlic, diced
1/2 cup(s) lemon crema ( recipe below)
2 tablespoon(s) coarse brown mustard
- sea salt and freshly ground pepper, to taste
1/4 cup(s) chives, chopped / garnish
LEMON CREMA
2 cup(s) cream
1/4 cup(s) buttermilk
1 dash(es) sea salt
- zest and juice of 1 lemon
- wist freshly ground white pepper

Steps:

Bring stock and mushrooms to a boil. Remove from heat and let steep. Add pasta to boiling water, and cook for 7 minutes. Add asparagus, peas and greens, and cook 3 minutes more, or until pasta is al dente. Drain the liquid and return the pasta and veggies to the pot with 1/2 tablespoon olive oil to keep the pasta from sticking.
Heat remaining oil in a deep skillet, then sauté ham (if using), leek and garlic over medium heat for a few minutes. Stir in the crema, mustard, stock and mushrooms, and cook over medium heat for a couple minutes. Toss with pasta mixture, season with salt and pepper, sprinkle with chives, and serve immediately.
Lemon Crema: Heat cream to about 90 degrees, then remove from heat and stir in buttermilk. Cover and allow it to sit at room temperature for 12 to 24 hours, until thickened. Whisk in the lemon juice and zest, season with salt and pepper, and refrigerate.