Plump asparagus, tender, egg-y noodles, cheese and just a touch of cream– think of it as guilt-free comfort food. Lemon and fresh herbs make it bright and light tasting while loads of veggies make it full and satisfying and still comes in at under 400 calories per serving.
For us, dish like this are what Spring in NYC is all about. It’s walking through the Union Square Farmer’s Market teaching Parker about the fresh produce of the season… and letting her pick out a cookie from one of the bakery stands. It’s cooking with the window’s open, enjoying the cool breezes before summer’s heat settles in. It’s healthy wholesome food that enjoy together; we hope you will too.
- 1 bunch (about 12 spears) asparagus
- 1 cup green peas (optional)
- 2 tablespoons butter
- 4 ramps or scallions, thinly sliced
- 2 fl oz white wine
- 12 fl oz chicken stock
- 4 fl oz half and half
- 8 oz fresh pasta, cut into ¼ inch noodles
- 1 lemon
- parmesan cheese, as needed
- fresh chervil, tarragon or chives
- Bring a large pot of salted water to a boil. Blanch the asparagus and peas to al dente and refresh in cold water. Cut the cooled asparagus into 3 inch lengths and split in half lengthwise and reserve.
- Melt the butter in a large sauté pan. Add the shallots and cook until tender, but not browned. Deglaze with white wine and reduce by ⅔.
- Add the chicken stock and reduce by half. Add the half and half and simmer 2 minutes longer.
- Cook the pasta, in rapidly boiling salted water for 2-3 minutes.
- Transfer the cooked pasta to the pan along with ½ cup or so and simmer 1 minute more.
- Add the asparagus, peas and a few scrapes of lemon zest and parmesan cheese to taste. Toss and makes sure the vegetables are heated through. Divide among plates and finish with fresh herbs.