This recipe appears in:In Season: Asparagus
Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
It's finally starting to get up into the 70s in my neck of the woods, and this weekend looks like it'll be the first truly nice and warm one we've had this spring. It's the kind of weather that draws me out of the kitchen and out to the park or for a bike ride—basically anywhere but the kitchen.
But, a person's gotta eat, and this pasta is good in many ways for a Sunday when you don't want to spend much time at the stove. First, it takes advantage of asparagus, which is in season now; second, it's quick, so you can take advantage of the lengthening days; and third, it's moderately light, so you won't feel like a lead weight afterward.
- 2 bunches asparagus (about 2 pounds)
- 4 tablespoons butter
- 12 ounces short pasta of your choice (I use penne)
- Small (5-ounce) log soft goat cheese
- 2 to 3 tablespoons fresh chives, chopped
Preheat the oven to 450 degrees. Meanwhile, bring a large pot of water to a boil. Remove tough ends from asparagus, and place on a large baking sheet; scatter 1 tablespoon butter over asparagus, and sprinkle with salt and pepper. Roast asparagus until tender, about 12 minutes, tossing stalks occasionally. Cut aspargus into 2-inch pieces.
Combine the goat cheese, the remaining 3 tablespoons butter, and 1/2 cup of the pasta water in a medium bowl. Season with salt and pepper; whisk till smooth. Add the goat-cheese mixture and the asparagus to the pasta. Toss everything to combine, adding more of the reserved water if needed so that sauce coats pasta. Serve garnished with chives.