I wanted the lovely spring day to end with an appropriate pasta dinner, hoping to create an elegant homage to the wonderful month of May. The goal was a dish that was light, fresh, and simple.
My original plan was for the sauce to be a combination of Asparagus and caramelized Shallots. Unfortunately I burned the Shallots, but being the tiger that I am, I quickly recovered and move on to chopped onions.
1. Angel hair pasta
3. Olive oil
4. Onion – ½ medium onion chopped
5. Garlic 1 clove pressed
6. Fresh lemon juice
7. Mozzarella – cut into ½ inch cubes
8. Grape tomatoes – halved
9. Fresh basil, dill, and arugula from Patience’s garden – finely chopped
Cook the onion in olive oil until translucent, and then add the garlic. Coat the Asparagus with olive oil, season with salt and pepper, and grill on a gas or electric grill. Then cut into 1” pieces and add to the pan with the onions. Cook over low heat and add the juice from ½ lemon.
When the pasta is ready, place in a serving dish and mix in the onion-asparagus sauce. Drizzle with olive oil and add about 1/3 cup of the pasta water. Add the cheese, tomatoes, and fresh herbs and serve.
Patience’s fresh herbs made this dish an unequivocal success. It was the perfect way to end the weekend.