Spargel

Spargel is actually white asparagus. It is very popular in Germany this time of the year. The asparagus in my parents garden has started coming up and it has reminded me of our trip to Berlin this time last year. This is what the asparagus looks like in the garden:



So, what do you do with all this asparagus? I made the following tasty recipe I wanted to share:
FUSILLI WITH ASPARAGUS AND BACON

Active time: 30 min Start to finish: 30 min

4 oz sliced bacon, cut crosswise into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 1/2 lb asparagus, trimmed and cut on a long diagonal into 1/2-inch-thick slices
1 lb fusilli (short corkscrew pasta)
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 oz) plus additional for serving

Cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until browned and crisp, about 6 minutes. Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet, then add oil and onion to skillet and cook, stirring occasionally, until onion is golden, about 4 minutes.
Add asparagus and sauté, stirring, until crisp-tender, 4 to 5 minutes. Season with salt and pepper.

While onion is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water and drain pasta in a colander.

Return pasta to pot along with asparagus mixture, 1/2 cup pasta cooking water, and cheese. Add remaining 1/2 cup cooking water to skillet and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Add to pasta and toss over moderately low heat until combined well, about 30 seconds.

Serve pasta sprinkled with bacon and with additional cheese on the side.

Makes 4 servings.

Gourmet
May 2002

My notes: I probably didn't use all the asparagus it called for and that was a mistake. My dad said it could have used more bacon, but we still picked the bowl nearly clean. For a healthier and substaintial option, use whole wheat pasta.