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
Serves 2
Ingredients
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
200g spaghetti
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
One year ago Just Photos - Art Dego
Two years ago Chicken with Sumac, Za'atar & Pine Nuts
Three years ago Port & Chicken Liver Pate
Enjoy!
OMG, I cannot wait to try this. I've often made pesto with broccoli, but never would have thought to do that with asparagus, and chargrilled asparagus at that. I bet the flavour of this is divine - I think this might be dinner tomorrow night.
ReplyDeleteI know right? This one is really good ๐ I foresee a lot of char grilled asparagus this summer ๐
DeleteThis looks so bright and fresh! I love the idea of this with the pasta like you have it. I first started grilling asparagus with a DH recipe and I think I must have made it over 30 times by now...we are huge fans of asparagus here. Love your photo.
ReplyDeleteThanks Kayte, you should share the recipe! I love anything asparagus!
DeleteI rarely venture beyond the traditional basil pesto and forget that it can be made of so many different things......this variation looks wonderful. I especially like the addition of the anchovies for an additional kick of flavour.
ReplyDeleteThanks Zosia,,,I do recommend this one ๐ And anchovies do always add just that wonderful little depth of flavour.
DeleteI love the idea of this! So simple and I bet it was fabulous. Since we can get local asparagus throughout most of the year here, I am going to have to try this recipe soon. ;-)
ReplyDeleteIt was pretty good Deb & so speedy! Local asparagus almost all year round….wow I am very envious….we have 6-8 weeks & I will just try & eat as much as possible ๐
DeleteLike Sue, I have made something like this using broccoli, but never with asparagus. I will be eagerly awaiting the day I can make this dish using fresh asparagus next spring. This looks beautiful!
ReplyDeleteThanks Kim ๐ I do love broccoli pesto too, actually just about any sort of pesto this was just a great new way with asparagus for me.
DeleteThis is just great! I have never tried pesto with asparagus before, and grilling them sounds really good! A delicious plate of pasta for sure! A wonderful seasonal choice!
ReplyDeleteHi Joyce, thanks ๐ It's quite short season here, not almost all year like Deb has!, so I have to make the most of it :)
DeleteBeautiful dish. So springy with asparagus and parsley. And that bit of lemon is hard for me to resist. It's fun to make pesto with non-traditional nuts and leaves. Parsley pesto is one of my favorites.
ReplyDeleteThanks Michelle, love a little or a lot of parsley…so bright & fresh :)
Delete