Asparagus, how I love those tender green spears. They’ll make at least one appearance a week at the dinner table until their season is over. They are not happy travellers so I always like to make the most of always too short season. And I always like to find some new ways to cook with them. This week over at I Heart Cooking Clubs it is all about in season, so asparagus was an obvious choice. Even better this another fast one!
Char-grilled Asparagus & Parsley Pesto Pasta, from donnahay.com.au
1 bunch asparagus, trimmed
¼ cup (60ml) olive oil, plus extra, for brushing
2 cups flat-leaf parsley leaves
1 cloves garlic, crushed
2 anchovy fillets
½ cup (40g) finely grated parmesan, plus extra, to serve
Zest of one lemon
Juice of 1 lemon
Salt & pepper
Preheat a char-grill pan over high heat. Brush the asparagus with oil & sprinkle with salt & pepper. Cook for a few minutes, until just charred. Allow to cool slightly & roughly chop. Place the asparagus in a food processor with the oil, parsley, garlic, anchovy fillets, parmesan, lemon zest & juice, salt & pepper & blitz until roughly chopped.
Set the pesto aside. Cook the pasta in a large saucepan of salted boiling water for 8-10 minutes or until al dente, with a little bite. Drain the pasta & reserve about 1 cup (250ml) of the cooking liquid.
Return the pasta to the saucepan with the pesto & reserved liquid & toss to combine. Divide between plates & top with a little extra sprinkling of parmesan & cracked pepper to serve.
Another speedy & tasty supper from Donna Hay & perfect for this weeks I Heart Cooking Club's In Season theme. This one is bright, fresh & satisfying, the char grilling adding a wonderful smokey sweet note.
If you like this you might like this Ottolenghi's Asparagus Mimosa
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