A couple weekends ago, I purchased two large bunches of asparagus from our farmers’ market hoping to have one bunch on the Saturday and the other on the Sunday. However, the deliciousness of the asparagus scuppered all my plans and we gorged on asparagus on the Saturday. I think the beautiful green spears must have been cut that morning as the flavour was so sweet and green and we couldn’t get enough! In the afternoon, I roasted the first bunch and served it with fried eggs, pork rillettes and a baguette for lunch.
For dinner, I put together this simple spaghetti dish with what I had in the flat. I sauteed asparagus and tossed the spaghetti with the cooked vegetable and lashings of butter and Parmesan and black pepper. It’s very similar to the classic cacio e pepe (cheese and pepper), the Roman dish of pasta with Pecorino Romano and pepper. It’s exactly as you expect it to taste – creamy cheesey strands of spaghetti with the slight bit of coarsely ground black pepper – and I think with some tender asparagus, it’s enough for a meal.
Cacio e Pepe with Asparagus
serves 2.
One bunch asparagus
2 tbsps olive oil
250g spaghetti
3 tbsps unsalted butter
1/2 cup freshly grated Parmesan
1/2 tsp freshly ground black pepper
Set a pot of water to boil for the spaghetti.
In the meantime, prepare the asparagus – peel and trim them (peeling instead of snapping saves a lot of the delicious vegetable) and then cut each spear into four pieces. In a frying pan, heat the olive oil over medium heat and saute the asparagus until tender. Take off the heat and add the butter. Stir through.
The water should be boiling by now. Salt it and add the spaghetti to boil. When it’s al dente, set aside about a cupful of the pasta water and then drain the spaghetti and add to the sauteed asparagus. Scatter over the Parmesan and black pepper and toss all together, adding some of the pasta water as needed (when it all feels too dry). It should all be hot and creamy – serve immediately!
Note: I’m submitting this post to Presto Pasta Nights, hosted this week by Sara of I’m a Food Blog.
Fri, 22 May, 2009 at 18:27
It looks delicious. I love simple pasta recipes; they really are a life-saver on busy week nights.
Sat, 23 May, 2009 at 12:01
Hi! stubbled upon your blog while searching for good budget restaurants in London. I live in London too and am from Malsysia!=) As a student here I’m always on the lookout for cheap eats and recipes. Love your blog! Will probably be dropping by pretty often if exams do not take over my life.
Joyce
Sun, 24 May, 2009 at 09:03
Simply delicious!
Sun, 24 May, 2009 at 23:36
the simplicity of cacio e pepe is its brilliance! I like how you accentuated this dish with asparagus, great seasonal twist!
Tue, 26 May, 2009 at 02:31
I love the idea of cacio e pepe with asparagus. This certainly is the time of year to be eating asparagus!
Tue, 26 May, 2009 at 10:47
Nothing says Rome like cacio e pepe. You’ve inspired me to make my own (and as Marta says, the addition of asparagus is a great seasonal twist that I’ll try out).
Wed, 27 May, 2009 at 12:04
This sounds so good. There is nothing better than some simple pasta with butter and cheese, and then to add in freshly cut asparagus – heavenly!
Fri, 29 May, 2009 at 15:17
Asparagus & fiddleheads are my 2 fave Spring ingredients. Thanks for sharing with Presto Pasta Nights.
Sat, 30 May, 2009 at 01:43
The kind of pasta I enjoy after a hard day’s work.
Tue, 2 Jun, 2009 at 00:21
Lizzie: I agree – sometimes (ok, most of the time), it’s the only thing I have the energy to cook after work.
Joyce: Oh, good luck with your exams! And yes, thank you for dropping by!
Steve: Thank you!
Marta: I think other sauteed vegetables would also work well when asparagus season is over!
Maris: Yes!!! Eat lots of asparagus!
An American in London: Fingers crossed but I’m hoping to finally see Rome later this year…
Sara: I could just inhale cacio e pepe by itself too!
Ruth: I haven’t had fiddleheads in a while – I wonder if they’ll be good in here!
tigerfish: Yup (and it’s even better if someone were to cook it for me…)