Wednesday, May 9, 2012
1lb asparagus, cut into 1" pieces
salt and ground pepper
1 C fresh or frozen peas
3 Tbsp olive oil
6 green onions, thinly sliced on a diagonal
1 yellow onion chopped
6oz baby spinach, roughly chopped
2Tbsp minced fresh mint
1/4C minced fresh flat leaf parsley
1 egg beaten
2Tbsp grated parmesan
extra Parmesan for serving
In a large pot bring 5 qt water to a boil. Add 2 Tbs salt, and the asparagus to the boiling water and cook until tender, about 6 minutes. Using a slotted spoon remove the asparagus and set aside. Reserve the water.
In a large frying pan (large enough to hold the pasta) melt the butter with the oil over medium heat. Add the green and yellow onions and saute until translucent, about 5 minutes. Stir in the spinach, 1/2tsp salt and several grinds of pepper. Saute until the spinach is wilted. Add the asparagus and the peas then stir in the cream and warm until hot. Add the mint and parsley and stir well. Remove from heat and keep warm.
Return the water to a boil add the pasta, stir well and cook until al dente.
If the sauce has cooled return it to medium heat to warm add the pasta and toss until the strands are coated. Beat the egg, add the parmesan cheese combine well. Pour the egg mixture into the pasta mixture and toss well. Serve immediately with extra parmesan cheese on the side.