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Pastimes : My House -- Ignore unavailable to you. Want to Upgrade?

To: Poet who wrote (4820)	2/9/2003 5:49:41 PM
From: E	Read Replies (1) \| Respond to of 7689

That pork roast sounds great -- delicious and easy. And fragrant. Have you noticed that people have stopped incessantly giving one salmon these days? Comfort food is definitely back! Pot roasts everywhere! Gravy galore! If there's more to know about that recipe than you gave, post it, and in anticipatory return, I'll post this recipe, which I've never made but found a couple of days ago in a May 2000 Gourmet mag that I somehow came in possession of and was leafing through before tossing. (I think I got a few issues in place of some unused UA frequent flyer miles, but I generally pay no attention to them because everything has 32 ingredients, each of which has an asterisk leading to the page where you learn to make it.) But this I know will be wonderful, and it has... five ingredients. In fact, the title of the page is "Five Ingredients." Pasta with Asparagus-Lemon Sauce 1 lb fresh asparagus, tough ends trimmed 1 tsp finely grated fresh lemon zest 1/4 cup extra virgin olive oil 1 lb penne or pasta of choice, such as mafalde (kind of like lasagna noodles but not quite as wide) 1/2 cup grated Parmigiano-Reggiano ~Cut asparagus into 1 inch pieces, reserving tips separately. Cook stems in 5 to 6 quarts boiling water with 2 tbs salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender. I didn't realize how much typing this would take, it scanned so easily. Sheesh. ~Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer w slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well. See, you're saving that water each time, and it's getting more and more asparagus-flavored! This is the secret, I think. ~Puree asparagus stems with lemon zest, oil, 1/2 cup of the asparagus cooking water. Transfer this sauce to a 4-quart saucepan. ~Cook pasta in the asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups of the cooking water and drain the pasta. ~Add to the asparagus sauce: the pasta, the asparagus tips, and 1/2 cup of the reserved water, and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta but is a little loose (the cheese will thicken it slightly). ~Stir in Parmiagiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted. Serve immediately. I think that could get kind of automatic, and thus fast and simple to do. It seems as though it would be easy to overcook the asparagus tips, and then the dish wouldn't look so pretty, so care would have to be taken there. I think the asparagus stems should be peeled, but the page where they tell you something about the asparagus stems is missing. What else could it be, though? I'm going to eat the illustration of this dish now.