My week of pasta started with a simple but amazing linguine with fresh asparagus. Unfortunately the asparagus wasn't local but I just couldn't help but to buy it anyway - and it tasted amazing, despite it being transported a few miles. It really is a sign that spring is on it's way!
The What
1 bouquet of fresh green asparagus
200 g forest mushrooms
1 ripe avocado
2 dl cream
1 tps of chili flakes (depends on how spicy you want it!)
½ freshly squeezed lemon
1 clove of garlic
salt and fresh ground black pepper
The How
Gently fry the garlic in some olive oil in a pan. Add the mushrooms and fry until they have gotten a little color, but are not burnt.
Add the chili flakes, lemon and cream. Add salt and cracked pepper. Bring to the boil and then let simmer.
Pick up one asparagus and hold it between the your thumb and forefinger on both sides. Bend it until it snaps and throw away the root part of the veggie. This part can be eaten, but it's more chewy and has a tendency to be a bit bitter. Repeat on the rest of the asparagus.
Boil the linguine until tender.
Throw the asparagus into boiling water with a bit of salt, boil for about 1 minute so that it's still nice and crispy.
Slice the avocado.
Add the linguine to the cream sauce, add the avocado and mix together.
Serve the pasta topped with asparagus and Parmesan cheese and some more cracked pepper, if you like.
Enjoy!
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