Posts Tagged ‘asparagus’

1 pound fresh asparagus
2 tablespoons SOOC Lemon EVOO
Coarse sea salt and freshly ground black pepper, to taste
Fresh lemon zest or freshly grated Parmesan cheese

Preheat the oven to 500°F, and preheat a cast-iron frying pan or a roasting pan in the oven.

Wash and drain the asparagus, snapping or cutting off any woody ends.  Carefully remove the hot frying pan from the oven, and put a little of the olive oil in the; it should thin immediately from the heat of the pan.  Place the asparagus on top of the oil, and pour the rest of the oil over the asparagus.  Toss of shake the pan until all the stalks are coated with oil, and put the pan back in the hot oven.  Roast for 10 to 15 minutes, shaking the pan occasionally to make sure the asparagus aren’t sticking.  After 10 minutes, remove a stalk and see if it is done to your liking (cooking times will vary according to the thickness of the stalks and their freshness).  The goal is crisp-tender asparagus with slight char marks.

When the asparagus are done, remove them promptly with tongs, leaving the oil behind in the pan.  Serve, grating fresh lemon zest or cheese over the top if desired.  Goes swimmingly with a salmon entrée!

(from The Flavors of Olive Oil by Krasner)

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8-12 ounces fresh pappardelle pasta
3 tablespoons Arbequina Extra Virgin Olive Oil
½ bunch asparagus, cut into 1-inch lengths
½ large onion, halved and sliced
¼ pound wild or cultivated mushrooms, cleaned and cut into bite-sized pieces
Salt and freshly ground pepper to taste
¾ cup dry white wine
2 tomatoes, chopped
2 tablespoons chopped Italian parsley
2 tablespoons freshly grated Parmesan cheese
Arbequina EVOO, to drizzle


Bring a large pot of salted water to a boil for the pasta. Begin cooking the pasta about 5 minutes before the sauce is ready.
Pre-heat a large sauté pan. Add the 3 tablespoons olive oil and then the asparagus. Cook approximately 1 minute. Add the onion and mushrooms, and cook an additional minute. Season with salt and pepper. Deglaze with the wine and continue cooking until reduced by half, about 5 minutes. Remove from the heat and stir in the chopped tomatoes.

Drain the cooked pasta and add it to the sauce. Add the parsley and toss lightly. Check the seasonings and adjust as needed. Divide the pasta among 4 serving bowls, top with the Parmesan, and drizzle with extra virgin olive oil. Serves 4.

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