Just in time before the season is over, a white asparagus recipe. I had this first at a friend’s birthday party, it had been prepared by another guest and was absolutely delicious. It’s strange how well white asparagus and cilantro go together, two things I would have never considered combining until I tried this pasta dish. The cilantro somehow enhances the asparagus and both flavors come out clear and strong. Even better, it only takes a handful of ingredients. I used whole spelt noodles here, but regular spaghetti work just as well of course. Too bad white asparagus season lasts just a few short weeks…
Whole grain pasta with white asparagus and cilantro
- 200 grams spagehtti - 100 grams per person, I used whole grain spelt, but other types are perfect too
- 100 grams white asparagus, 50 grams per person
- A large handful of cilantro leaves, washed and cleaned
- Three tablespoons of olive oil or butter
- Sea salt
- Freshly ground pepper
- Peel the white asparagus and remove the tough bottom ends. Slice each stalk into three or four slices lengthwise, depending on their size, then cut them crosswise in four equal parts.
- Add the asparagus to a saucepan along with a little water so they are not quite covered. Bring to a boil and let them cook for about five minutes or until tender. Drain the asparagus pieces if the water has not evaporated, mix with one tablespoon of olive oil or butter and set aside.
- Cook the spaghetti according to instructions to an al dente consistency, usually about 9 minutes. Add the remaining olive oil or butter and stir in the asparagus pieces and the cilantro. Mix everything well. Season with sea salt and fresh pepper.