Fusilli with Asparagus and Bacon
I took 2 large bags of clothes and Nintendo video games to Goodwill today and it felt great to know that the house is now a little less cluttered. Still a long way to go to become completely uncluttered but I will get there eventually.
Alex and I are going to have a couple of high calorie, diet-busting meals before the end of the year. Tonight's dinner, courtesy of epicurious.com, was loaded with bacon and parmesan cheese.
Fusilli with Asparagus and Bacon
4 ounces sliced bacon, cut crosswise into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 1/2 pounds asparagus, trimmed and cut on a long diagonal into 1/2-inch-thick slices
1 pound fusilli (short corkscrew pasta)
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 oz) plus additional for serving
Cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until browned and crisp, about 6 minutes. Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet, then add oil and onion to skillet and cook, stirring occasionally, until onion is golden, about 4 minutes.
Add asparagus and sauté, stirring, until crisp-tender, 4 to 5 minutes. Season with salt and pepper.
While onion is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water and drain pasta in a colander.
Return pasta to pot along with asparagus mixture, 1/2 cup pasta cooking water, and cheese. Add remaining 1/2 cup cooking water to skillet and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Add to pasta and toss over moderately low heat until combined well, about 30 seconds.
Serve pasta sprinkled with bacon and with additional cheese on the side.
Serves 4
I served it with a green salad to try and make it a little bit healthy.
Alex and I are going to have a couple of high calorie, diet-busting meals before the end of the year. Tonight's dinner, courtesy of epicurious.com, was loaded with bacon and parmesan cheese.
Fusilli with Asparagus and Bacon
4 ounces sliced bacon, cut crosswise into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 1/2 pounds asparagus, trimmed and cut on a long diagonal into 1/2-inch-thick slices
1 pound fusilli (short corkscrew pasta)
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 oz) plus additional for serving
Cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until browned and crisp, about 6 minutes. Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet, then add oil and onion to skillet and cook, stirring occasionally, until onion is golden, about 4 minutes.
Add asparagus and sauté, stirring, until crisp-tender, 4 to 5 minutes. Season with salt and pepper.
While onion is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water and drain pasta in a colander.
Return pasta to pot along with asparagus mixture, 1/2 cup pasta cooking water, and cheese. Add remaining 1/2 cup cooking water to skillet and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Add to pasta and toss over moderately low heat until combined well, about 30 seconds.
Serve pasta sprinkled with bacon and with additional cheese on the side.
Serves 4
I served it with a green salad to try and make it a little bit healthy.
Comments
Listed in chronological order. Newest comments at the end.
Page 1 of 1 pages
Last season, when I had lunch at Blue Hill at Stone Barns, I was served asparagus on top of fresh baby greens, and, most unusual, the salad was drizzed with a puree of more asparagus and mint. The dressing was heavenly, and I went home immediately to try and recreate it. I made a pesto, using the asparagus stalks to create a creamy, thick sauce that prevents the woodier part of the vegetable from going to waste and amplifies the full flavor of the ingredients. Toss the delicate heads with some fusilli and this pesto and you have a perfect Spring meal.
online computer store
Posted by online computer store in Bangladesh on Sun Aug 21, 2011 at 01:10 AM
online computer store
Last season, when I had lunch at Blue Hill at Stone Barns, I was served asparagus on top of fresh baby greens, and, most unusual, the salad was drizzed with a puree of more asparagus and mint. The dressing was heavenly, and I went home immediately to try and recreate it. I made a pesto, using the asparagus stalks to create a creamy, thick sauce that prevents the woodier part of the vegetable from going to waste and amplifies the full flavor of the ingredients. Toss the delicate heads with some fusilli and this pesto and you have a perfect Spring meal.
Flowers
Posted by Flowers in Bangladesh on Sun Aug 21, 2011 at 08:51 AM
Flowers
Page 1 of 1 pages