Abundant rain this spring has meant abundant wild asparagus. Had a good hunt this morning, coming home with an armful of wild asparagus – and a few wildflowers, too. For lunch today: pasta with wild asparagus. i even had enough for a wild asparagus frittata as well.
We have chickens again and fresh eggs of free-range chickens (with those rich orange yolks!) makes a wild asparagus frittata – or even just scrambled eggs – a regal feast. And with a bit more asparagus, we could have had wild asparagus risotto tonight!
Recipe for pasta agli asparagi (and use garden asparagus if you don’t have woods nearby with the wild variety!) – for about 5 persons:
For the tomato sauce: Cover the bottom of a medium-sized saucepan with extra-virgin olive oil (TOP quality!) and add 2 garlic cloves, half a white onion, a small peeled carrot and a piece of celery (about 4 inches or so). Simmer until garlic cloves are golden. Add large can of tomatoes (use fresh tomatoes ONLY in the summer when very ripe – and use Roma ones if using fresh tomatoes). Simmer about 20 mins.
Break the asparagus into small pieces, about 1” or so. Simmer in about 1” of salted water to which you’ll add about 1/4 c. extra-virgin olive oil. When al dente (“to the tooth”), add to the tomato sauce. Serve on penne pasta (use 1 lb for every 5 persons). Add Parmesan cheese – and black pepper, if desired.