I was at the farm stand yesterday picking up my May meat share and I could not resist picking up some true signs of spring. With a huge smile on my face a carried home a beautiful bunch of asparagus and a bag of fiddleheads. With the four boys running around and playing outside and this yummy spring pasta dish it really gets you excited about all of the spring and summer fun we have ahead of us. Tonight’s Sunday Night Dinner is a Springtime pasta with asparagus, fiddleheads, and a lemon Parmesan cream sauce. You will not be disappointed.
Ingredients:
- Pasta of your choice (we had gluten free spaghetti)
- Asparagus
- Fiddleheads
- 1 1/2 cups of Cream (you CANNOT sub out half and half here, it must be cream)
- 1 lemon (zest and juice)
- 1/2 cup Freshly grated Parmesan cheese
- 1/4 teaspoon roasted granulated garlic (I like Penzy’s)
- Salt to taste
Procedure:
Snap the woody ends off of your asparagus and cut the brown ends off of your fiddle heads. Get a big pot of boiling water going on the stove top. When you come to a boil place the asparagus into the pot. Give it just a few minutes, then remove it and shock it in ice water.
In the same pot of water it’s now time for the fiddleheads to take a turn in the hot tub. These guys cook for longer, I did about 6 minutes. Then toss them into an ice water bath to shock them as well.
Zest a whole lemon and then juice it as well.
Set the lemon aside and place the cream into a sauce pan and let it slowly come to a light boil. As soon as it boils add in the salt and the roasted granulated garlic.
Stir in the lemon zest and juice, it will start to thicken almost immediately. Then add in the 1/2 cup of Parmesan cheese.
Cook and strain your pasta and toss it in the sauce. Right before serving toss in the veggies. You have springtime on a plate! Enjoy!
