"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Asparagus Pasta Recipe

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This recipe for Asparagus Pasta, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Lorraine Plantz - Teledyne Turbine Engines
Added: Thursday, July 17, 2008
Category:
Category:
Ingredients:  
Ingredients:  
1 stick butter, melted
5 cloves garlic, crushed
¼ tsp red pepper flakes
3 anchovies, chopped
¼ tsp extra virgin olive oil
½ T. fresh basil
½ T. fresh oregano
1 beaten egg
1 cup parmesan/romano cheese
¼ heavy cream
1 lb. Asparagus, stems cut off, cut in bite-size pieces
1 box bow tie pasta
Directions:
Directions:
In saucepan, melt butter, add olive oil. Saute garlic gloves, anchovies, and red pepper flakes. Do not allow to boil or butter will burn.

Cook pasta according to box directions. Add asparagus to boiling pasta for the last 3 minutes.
Drain, add beaten egg.

Mix pasta and asparagus with above saucepan ingredients. Add the parmesan cheese, heavy cream and fresh basil and oregano.

Garnish with fresh basil head in center of bowl.

 

 

 

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