Today I saw the first green asparagus of the season in the grocery's shop. I was driven by pure greed and bought 1 kg! As soon I was at home, I used the last natural light – for once it was sunny - of the day to shot some pictures. I was really in a hurry, because the meal had to be ready in half an hour. I'm like Wednesday Adams, I will play with my food before I cook and eat it!
No problem, look at the recipe!
- 1 kg asparagus
- 1-2 cloves of garlic
- 500 ml sour cream
- linguine or penne al bronzo
- 50 g butter or olive oil (by choice or mixed)
The asparagus has to be rinsed under cold water. Cut off the dry ends – if you want to be very economical, you may cook them in 250 ml water to extract the taste. You can use the thin soup as an additional liquid for the sauce. I actually throw the mostly tiny and dry end pieces away. Now chop the remaining asparagus in short pieces (2 cm) and sort them into three different bowls: One bowl for the heads, one for the more slim middle pieces and one for the thick and strong end pieces.
Take two large garlic cloves (we love garlic – keeps the vampires away) and chop them in thin slices.
Heat the fat with the garlic slices, rosemary, pepper, nutmeg. You have to be careful, the garlic shouldn’t get color. Otherwise the taste of the garlic will become bitter. Now add the asparagus into the hot mixture. Start with the thick end pieces, and after two minutes the middle pieces. The heads spare almost until the end of everything else. Once in a while stir and don’t forget to reduce the heat to slow cooking.
Meanwhile heat up the water with salt for the linguine (or penne). I prefer “al bronzo”, because the rough surface of the product will be perfect for the sauce. Cook the noodles al dente or - if you like it more mush like – until the noodles will be beyond recognition.
After 5-7 minutes add the heads and salt to the slow cooking asparagus. Stir and at last add the sour cream. Don’t heat it up to much, because the sour cream will otherwise transform into an ugly, lumpy eyesore. Don't get hysterical, if it will change into something extraterrestrial, at least it won’t change its taste! Close your eyes and carry on ... Do some tasting, maybe you have to add some more rosemary, pepper, garlic powder (no fresh garlic anymore!) or salt.
Serve with Parmesan if you like it!