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We love this dish for a vegitarian dish in the summer.
Farfalle with Asparagus, Toasted Almonds, and Browned Butter
Serves 4 to 6 as a main dish
1. Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.
2. While pasta is cooking, heat oil in 12-inch nonstick skillet over high heat until beginning to smoke. Add asparagus and cook, without stirring, until beginning to brown, about 1 minute. Add garlic, shallots, remaining 1/2 teaspoon salt, and pepper and cook, stirring frequently, until asparagus is tender-crisp, about 4 minutes; transfer asparagus mixture to large plate and set aside. Return skillet to high heat and add butter; when foaming subsides, add almonds and cook, stirring constantly, until almonds are toasted and browned and butter is nutty and fragrant, 1 to 2 minutes. Off heat, add vinegar and thyme; return asparagus to skillet and toss to coat. Add asparagus mixture and 1/2 cup Parmesan to pasta in stockpot; toss to combine. Serve immediately, passing remaining 1/2 cup Parmesan separately.
Serves 4 to 6 as a main dish
- 1 tablespoon table salt
- 1/2 teaspoon table salt
- 1 pound farfalle (bowtie pasta)
- 2 tablespoons vegetable oil
- 1 pound asparagus , bottom 1 inch trimmed and discarded, spears cut in 1 to 1 1/2 inch lengths
- 3 large cloves garlic , sliced thin
- 2 medium shallots , sliced into thin rings
- 1/2 teaspoon ground black pepper
- 6 tablespoons unsalted butter , cut into 6 pieces
- 1 cup sliced almonds
- 1/4 cup sherry vinegar
- 1 teaspoon fresh thyme leaves , chopped
- 1 cup grated Parmesan cheese
1. Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.
2. While pasta is cooking, heat oil in 12-inch nonstick skillet over high heat until beginning to smoke. Add asparagus and cook, without stirring, until beginning to brown, about 1 minute. Add garlic, shallots, remaining 1/2 teaspoon salt, and pepper and cook, stirring frequently, until asparagus is tender-crisp, about 4 minutes; transfer asparagus mixture to large plate and set aside. Return skillet to high heat and add butter; when foaming subsides, add almonds and cook, stirring constantly, until almonds are toasted and browned and butter is nutty and fragrant, 1 to 2 minutes. Off heat, add vinegar and thyme; return asparagus to skillet and toss to coat. Add asparagus mixture and 1/2 cup Parmesan to pasta in stockpot; toss to combine. Serve immediately, passing remaining 1/2 cup Parmesan separately.
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