Asparagus!

Bluebells. c1909. Sergei Mikhailovich Prokudin-Gorskii, photographer. (Library of Congress)

It’s spring, and that means baby asparagus! Here’s a very simple recipe for enjoying this seasonal treat:

Asparagus-Lemon-Mascarpone Pasta

• 8-oz mascarpone cheese (one container)
• 1 lemon
• 1 lb baby asparagus
• 1/2 to 1 cup Parmesan cheese
• 1/2 to 3/4 pound spaghetti or linguini pasta

While water for the pasta is coming to a boil, place mascarpone in a bowl. Zest your lemon into the mascarpone. Squeeze all the lovely juice from the lemon into the same bowl. Give it a bit of a stir. Cover with plastic wrap.

Wash your asparagus, then cut into bite size pieces and set aside.

When the water comes to a boil, add salt, then toss in pasta.

Place bowl with mascarpone/lemon on top of boiling water so the cheese melts, or you can put it in the microwave for two minutes.

When there are two minutes left before the pasta is done, throw the asparagus in the boiling water with the cooking pasta.

Once the mascarpone is warmed and softened, add the Parmesan cheese (in your preferred amount) and give it a stir.

When the pasta/asparagus is done to your liking, drain the water and return the pasta/asparagus to the pot or place it in a nice bowl and “dress” it with the mascarpone-lemon-Parmesan.

Add several twists of freshly-ground black pepper and salt to taste.

Mangia!

P.S.: For those not familiar with mascarpone cheese, it is of a cream cheese-like texture and consistency, though not as sweet, the flavor is closer to ricotta.

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