A crucial aspect of exceptional cooking is the incorporation of sufficient textural contrast in each dish, which is just as significant as flavor. Balancing the five basic taste components, including sweet, salty, acidic, bitter, and savory, is just the beginning. It is also essential to take into account creamy, crispy, chewy, and other textural aspects.
Adding a variety of textures to a dish doesn’t necessarily require the addition of extra ingredients. Take, for instance, this vibrant springtime pasta recipe, based on one from the famous River Cafe in London. By cooking asparagus in two separate batches, this recipe introduces a textural contrast to the dish in a straightforward manner.
Our cookbook, “Tuesday Nights Mediterranean,” offers a variety of weeknight-friendly meals from the region, including this recipe that showcases asparagus in two different textures. By finely chopping the asparagus in a food processor, half is sautéed until tender, while the other half is added later in the cooking process to maintain its crisp texture. With just one vegetable, this recipe adds two distinct and complementary textures to the dish.
To bind the asparagus into a smooth and velvety sauce with the perfect consistency to coat the chewy, al dente pasta, a cup of cream and some of the starchy cooking water are added to the recipe. This combination creates a luxurious texture that complements the different textures of the asparagus and pasta, resulting in a harmonious and well-balanced dish.
The recipe is further enhanced with a touch of lemon zest and a drizzle of fresh lemon juice at the table, adding a burst of freshness and brightness to the dish’s flavors. Additionally, a quarter-cup of grated Parmesan is added to the recipe, imparting a rich and savory nuttiness that binds and harmonizes the flavors together. The end result is a dish that is both comforting and satisfying, yet bright and fresh.
This recipe can be prepared from start to finish in just 25 minutes and yields four servings, making it an easy and quick weeknight meal option that doesn’t compromise on flavor or texture.
Here is the complete recipe for the asparagus pasta dish:
Ingredients:
- 2 pounds of asparagus, tough ends trimmed, cut into 1-inch pieces
- Kosher salt and ground black pepper
- 8 ounces of wide, flat pasta, such as tagliatelle or fettuccine
- 1 tablespoon of salted butter
- 2 medium garlic cloves, finely chopped
- 2 medium shallots, halved and thinly sliced
- 1 cup of heavy cream
- ¼ cup of finely grated Parmesan cheese, plus more to serve
- 1 teaspoon of grated lemon zest, plus lemon wedges to serve
Instructions:
- In a large pot of salted boiling water, cook the asparagus until crisp-tender, about 2 minutes. Using a slotted spoon, transfer the asparagus to a colander and cool under running water. Reserve the cooking water.
- Bring the water back to a boil and cook the pasta according to package instructions until al dente.
- Meanwhile, in a large skillet, melt the butter over medium heat. Add the garlic and shallots and cook until softened, about 3 minutes.
- Add the cooked asparagus and cream to the skillet and bring to a simmer. Cook until the cream has reduced slightly, about 3 minutes.
- Reserve a cup of pasta cooking water, then drain the pasta and add it to the skillet with the asparagus and cream. Toss until the pasta is coated in the sauce, adding the reserved pasta water if necessary.
- Off the heat, stir in the Parmesan cheese and lemon zest. Season with salt and pepper to taste.
- Serve the pasta hot, with additional grated Parmesan and lemon wedges on the side.
Enjoy your delicious and satisfying asparagus pasta dish!
To prepare the asparagus for the recipe, first, cut off the tough ends and chop the asparagus into 1-inch pieces. Next, pulse the asparagus in a food processor until it is finely chopped, approximately 15 pulses. Measure out 1 1/2 cups of chopped asparagus and set it aside.
In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon of salt and the pasta, and cook according to the package instructions until it reaches an al dente texture. Reserve one cup of the cooking water, and then drain the pasta.
While the pasta is cooking, take a nonstick 12-inch skillet and place it over medium-high heat. Add the butter and let it melt. Once the butter is melted, add the garlic, shallots, and 1/2 teaspoon of salt. Cook the mixture while stirring occasionally, until the shallots are tender and softened, which will take around 1 to 2 minutes.
Add the finely chopped asparagus from the food processor to the skillet and continue cooking, stirring often, for an additional 2 minutes. Add the heavy cream and the reserved 1 1/2 cups of asparagus to the skillet and bring to a gentle simmer over medium heat. Cook the mixture while stirring often until a trail is left behind when a spoon is drawn through it. This should take around 2 to 3 minutes.
Once the mixture has thickened to the right consistency, remove the skillet from the heat and stir in 1/4 teaspoon of salt and 1/4 cup of grated Parmesan cheese.
After draining the pasta, combine it with ¼ cup of the cooking water that was set aside and mix it into the asparagus-cream mixture. Place the pan on medium heat and toss the ingredients together while gradually adding the cooking water, one tablespoon at a time, as needed. This will help create a silky sauce that clings perfectly to the pasta. Once the desired consistency is achieved, sprinkle it with lemon zest, taste it, and add salt and pepper to your liking. For a finishing touch, serve it with extra Parmesan cheese and lemon wedges.