Dinner Jun 18, 2023
Note: Lemon ricotta (and whey) made in advance.
Ingredients:
¾ lb Asparagus
1 lemon
Butter
Olive Oil
Whey (from making lemon ricotta, or sub milk)
Angle Hair Pasta (90 - 120g per person)
A Package of Boar's Head Prosciutto di Parma
To Taste:
Minced Garlic
Kosher Salt Black Pepper
Whole Milk Heavy Cream Lemons Kosher Salt Black Pepper
Directions:
Fill a large pot halfway with water, salt liberally, and heat to boiling
Trim off the ends of asparagus then rinse and shake dry
Heat up a skillet over low heat
Cut asparagus into ¾-inch pieces
Add butter (or your preferred fat) to skillet and let melt, then add asparagus
Once water is boiling, add pasta and stir frequently
Cut prosciutto into small strips
When asparagus has brightened in color and has just become tender, turn off heat and add minced garlic [think I did 2 cloves] and prosciutto
Just before pasta becomes al dente, turn off heat, save about a ¼ cup of starchy pasta water, drain the pasta, and return to pot
Over low heat, stir some olive oil into the pasta to keep if from sticking. Add the ricotta and a tablespoon or two of pasta water.
Add enough whey (and maybe more pasta water) to loosen the ricotta into a sauce for the pasta
Add the asparagus mixture and stir in, keep over low heat until warmed if asparagus mixture cooled
Taste test and add any needed additional seasoning
Final Notes:
Would have loved to have used pancetta, but my normal grocery store doesn't carry it. And it really wasn't a big deal for a quick meal for Luke and I.
This made enough for two dinner portions and the one, smaller lunch portion
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