Growing Chefs! Ontario Asparagus Primavera
Gather all of your ingredients and equipment before you get started!
Snap the ends of the asparagus and snap or slice into 2 centimetre pieces.
Using scissors or a paring knife, thinly cut or slice the green onion and separate into green and white pieces.
Stack the greens on top of each other and roll tightly. Roughly chop.
Finely grate the cheese.
Zest and juice the lemon, keep separate.
Cut the herbs finely with scissors or a knife.
Measure out the butter, olive oil, peas, and cream.
Bring a large pot of water to a boil over high heat and salt until it tastes like the sea.
Heat the oil and butter in a medium pan over medium-high heat. When hot, add the asparagus and the white part of the green onions. Sauté for 2 – 3 minutes. Add the greens, garlic, and lemon and continue to cook until greens are wilted and garlic is fragrant. Taste the asparagus for doneness. It should be crisp and not fully cooked. zest
Add the pasta to the boiling water. If using fresh pasta, it will be done in 2 – 3 minutes. If using dried, follow the package directions until the pasta is just done.
Add the cream to the vegetables and simmer to slightly. When cooked, add the pasta with a slotted spoon so some of the starchy pasta water is added as well. reduce
Once the pasta is coated with the sauce, stir in a bit of lemon juice, herbs, cheese, and salt to taste. Add a bit more pasta water or cream depending on the thickness of the sauce.