" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

At Last!

Dare I say it?
Could it possibly be true?
Is Spring really here?

I must say, it sure feels like it! The days are longer, the sun warmer and the snow is just about gone.
This is the time of year I like to change my cooking style from the heavy rich comfort style foods of winter to lighter fare that includes seasonal vegetables.

Asparagus is abundant this time of year. We enjoy it braised and tossed with olive oil and Parmesan, steamed with lemon pepper butter or tossed in a pasta dish.

This pasta dish is perfect for a casual get together. If possible buy Speck style prosciutto. It has a deep smoky flavour and is made from specially raised hogs in Italy.
Rondele or Boursin cheese are soft cheeses with added herbs and garlic. I have noted that it is optional to add them however they will round out the flavours nicely.

Add a salad of baby greens and a glass of crisp white wine.

Happy Spring!

Penne with Asparagus

  • ~olive oil
  • 1 tsp minced garlic
  • 1/2 a red onion diced
  • 1tbs Italian seasoning
  • 1 bunch of asparagus trimmed and washed and cut into 2 inch pieces.
  • Penne pasta
  • 6 slices of speck prosciutto torn into large pieces
  • 1/4 cup of cream cheese
  • 1/2 cup of light cream
  • 2 tbs Boursin or Rondele cheese (optional)
  • 1/2 cup grated Parmesan cheese

Cook pasta according to package directions.
Meanwhile in a pot bring salted water to a boil, add asparagus and cook until just tender then drain.
In a large shallow pan heat the oil and cook the garlic and onion until softened.
Add the asparagus, prosciutto and herbs. Cook until prosciutto starts to crisp slightly.
Add the cheeses and cream. Bring to a low boil reduce heat and simmer until thickened.
Serve immediately with additional Parmesan on top.

Wine Suggestion: Sauvignon Blanc


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