Spring came late to the farm this year, but when it finally arrived the asparagus crop took off! We were overjoyed when those first green spears poked out of the earth-there is nothing so yummy as freshly picked vegetables, and asparagus is one of the few early edibles in our Wisconsin climate!
Our patch is still producing well, even this late in the season, and our “pickers” have been extra enthusiastic in their harvesting! Asparagus is very versatile – you can eat it raw (dipped in a little Ranch dressing, it becomes a special treat!), sauté it, steam it, roast it, or grill it. It freezes well, and many people love to pickle it!
This recipe is an old farm favorite!
Pasta With Asparagus
- 3 garlic cloves, minced
- 1 tablespoon butter
- 1/4 cup olive oil
- 3/4 teaspoon lemon pepper
- 1/4 cup shredded Parmesan cheese
- 1/4 cup shredded Mozzarella cheese
- 1 pound fresh asparagus, cut into 1 1/2 inch pieces
- 1/2 pound mostaccioli or rigatoni, cooked and drained (GF-gluten free corn noodles are best)
In a skillet, cook garlic in oil and butter for 1-2 minutes. Add asparagus and lemon pepper; sauté until asparagus is crisp-tender, about 8-10 minutes. Add Parmesan and mozzarella cheeses. Allow cheeses to melt. Place asparagus/cheese from skillet onto hot plates of pasta. Serve immediately.
See our Pinterest board for more delicious recipes!