Here’s an adventurous way to serve asparagus – as a pasta sauce! We’ve served it over wide, fresh pasta or gnocchi. Either way, it’s a dish that says spring.
This recipe and technique is adapted from one of our favorite cookbook authors, Nick Stellino. If you don’t have your own Italian grandmother, adopt Nick.
Sauce for four plates.
4 garlic cloves
1 small onion or 2 spring onions
1 pound asparagus
1/4 cup white wine
1 cup chicken stock
3/4 tsp. salt
1/4 tsp. pepper
1/3 cup cream
- Prepare your vegetables. Thickly slice the garlic cloves. Coarsely chop your onion(s). Cut the tops off of the asparagus and set aside. Chop the stems into rough 1 inch pieces.
- In a pan over medium-high, heat about 2 tablespoons olive oil. Add garlic, onion, and the stems of the asparagus. Cook for 2 minutes.
- Add wine and boil to reduce, about 2 minutes.
- Add chicken stock, salt, and pepper. Reduce heat to medium-low and cover. Simmer for 5 minutes to soften the asparagus.
- Pour the mixture into a blender or food processor and blend until smooth. (If there is a gap in the top of your food processor, be sure to cover it with a folded wash cloth to avoid hot, spattering sauce.)
- Add 2 more tablespoons of olive oil to the pan.Heat on medium-high. Add asparagus tops and cook for about 1 minutes, stirring briskly.
- Add the blended asparagus mixture to the tops in the pan. Stir. Add the cream. Reduce heat to medium-low and simmer for about 5 minutes.
- While the sauce simmers, cook your pasta. Using tongs, toss your cooked pasta with your sauce, plate, and top with Parmesan.