Springtime calls for asparagus! This recipe unites it with lemon and pasta.
I placed my first ever order at the neighbouring farnmers’ market shop, Raakatori, last Sunday. It is only five minutes to the shop but I wanted to plan my cooking and make a trial order. Unfortunately they were out of organic Finnish asparagus and I had to send my husband to another shop. The lemons and ginger were lovely – although not local produce. The organic oatmeal made the best porridge ever.
This easy and quick recipe is for two.
6 asparagus stems
Lemon sauce: 1 tbsp butter, 1/2 tbsp flour, 2 dl water, juice and zest of one lemon, 1/2 tbsp chicken stock
Two small handfuls of pasta, salt and Parmesan
Clean the asparagus and cut the stems in two. Cook them in salt water and add some white wine vinegar. Start with the thicker ends of the stems, cook them for 5 minutes. Add the tops and cook for 4 minutes. Set aside.
Set the pasta water to cook and make the sauce while the pasta is cooking.
Melt the butter and add the flour. Stir well and do not let the mixture brown. Pour in the water stirring vigorously. Add the lemon zest and juice. Add some chicken stock or vegetable one. Let cook on low heat for 5 minutes.
Pour the cooked pasta and asparagus in with the sauce and heat it up. Add salt to taste and a couple of tablespoons of Parmesan.