Spring Pasta

I seriously need to buy more produce at the farmers' market in the Ferry Building. There's no excuse, considering I work only three blocks away.

I bought some fresh, pencil-thin asparagus and made a quick dinner.

To make the dish, cook any type of pasta in salted water. When that is almost done, throw the asparagus into the pot. It only needs a few minutes to cook. After the asparagus is tender, drain both the pasta and asparagus and quickly run cold water to stop the cooking.

Drizzle the mixture with olive oil and butter, add some lemon zest, season with salt and pepper to taste and top with grated Parmesan cheese.

That's it! It's an easy, spring salad and best when served room temperature.

One year ago: That's….a lot of Meat.

Posted via email from i like to eat.

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