Happy Spring! We’ve been eagerly awaiting the arrival of warmer weather to Boulder and Louisville.
What a better way to ring in Spring with an easy-to-make, zesty, lemony, asparagus pasta!
This simple preparation makes a great base for all the bounty of spring. Make it your own, add some yellow squash, Anaheim pepper, or any of the colorful veggies making their spring debut in the produce aisle.
- 8oz of your favorite pasta or fresh ravioli
- 2 tablespoons unsalted butter
- 2 cups sliced organic mushrooms
- 1 tablespoon organic extra virgin olive oil
- 1 bunch of fresh organic asparagus with tough ends cut off and chopped into thirds
- Juice of 1 organic lemon
- 2 tablespoons fresh organic parsley, roughly chopped
- 1/4 cup organic walnut pieces (from our bulk aisle) or try pine nuts for a sweet kick
- 1/2 cup grated Parmigiano Reggiano cheese
- 1/4 teaspoon fresh ground black pepper (optional)
- Bring a pot of water to a boil over high heat. Prepare the asparagus, while waiting for water to boil. Break or cut off the tough ends of the asparagus, chop the parsley and grate the cheese.
Once the water is boiling add the pasta and cook according to package directions.
- While the pasta is boiling, melt butter in a large sauté pan over medium. Add the mushrooms and allow them to cook for just a couple of minutes until they start to brown. Add the asparagus and the olive oil to the pan and toss everything around to avoid burning the butter. Add the asparagus. Cook it all together, tossing frequently, until the asparagus is tender.
- Once the pasta is cooked, transfer with a large slotted spoon from the pot to the sauté pan. Squeeze the lemon juice and coate the pan Sprinkle in the parsley and walnuts and toss again. Add the parmesan cheese and toss. Sprinkle the pepper over the top and serve.