Lightly clothed in a garlic-rosemary butter sauce, this delectable pasta dish showcases fresh asparagus. The beautiful spears are roasted to lightly caramelize the tips and give the stalks a just-right crunch. Roasting times will vary according to asparagus width. Turn on the oven light and keep an eye the stalks after 6 or 7 minutes of roasting.
Not an asparagus fan? Other roasted vegetables can be substituted. Try roasted cauliflower florets or grilled and sliced artichoke, or roasted cremini mushrooms or stir-fried sugar snap peas. And if your pantry is stocked with a different small pasta variety such as farfalle or rotelli, you can easily substitute that for the spaghetti.
Rosemary Spaghetti With Roasted Asparagus
Yield: 8 appetizer servings
INGREDIENTS
1 pound asparagus, trimmed
2 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt
4 tablespoons unsalted butter, plus 1 tablespoon; divided use; see cook’s notes
1 large yellow onion, coarsely chopped
5 medium cloves garlic, sliced
1 1/2 cups chicken broth or vegetable broth
1 1/2 tablespoons chopped fresh rosemary leaves
1 pound spaghetti, thick spaghetti preferred
1/4 cup freshly grated Parmesan cheese, plus more for optional topping
Salt and freshly-ground black pepper to taste
Garnish: 8 fresh rosemary sprigs
Cook’s notes: If you prefer, substitute half of butter added in Step # 2 with extra-virgin olive oil.
PROCEDURE
1. Adjust oven rack to upper third of oven and preheat to 400 degrees. Spread asparagus on rimmed baking sheet in a single layer; brush with olive oil and sprinkle with salt. Roast until fork tender, about 7 to 12 minutes, shaking pan halfway through cooking to redistribute stalks (roasting time varies depending on thickness of asparagus). Cut stalks into 1 1/2-inch pieces. Set aside.
2. In large, deep skillet melt butter on medium-low heat. Add onion and cook until nicely browned, about 15 minutes. Add garlic and cook 1 minute. Add 1 1/2 cups broth and chopped rosemary; increase heat to high and reduce by half.
3. Meanwhile bring large pot of salted water to boil on high heat. Add spaghetti and cook until al dente (tender but a little firm to the bite); drain, reserving 2 tablespoons pasta water.
4. Add pasta and reserved cooking water to butter mixture. Add cheese, 1 tablespoon butter and asparagus. Gently toss. Season with salt and plenty of freshly ground pepper. Garnish each serving with rosemary sprig.
Source: “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas (Wiley, $29.95)
Have a cooking question? Contact Cathy Thomas at cathythomascooks@gmail.com
October 31, 2020 at 12:40AM
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Recipe: Spaghetti in a garlic-rosemary sauce with asparagus is a delectable dish - OCRegister
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