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Spring Day Asparagus Pasta

Russ Myers


This dish is supereasy to prepare, and the star ingredients can easily morph to match the fresh foods in your fridge.
This easy pasta dish takes advantage of the spring season's finest offerings.
Adapted from: Mother Earth News

★★★★★ 3 votes
4 / 6
20 Min
30 Min
Stove Top


2 c
vegetable (or chicken) stock
8 oz
fresh mushrooms, quartered
12 oz
bowtie pasta
2 lb
asparagus, trimmed, chopped into 1-inch pieces with tips left whole
1 c
1 c
fresh cooking greens (e.g., spinach, chard, dandelion), stems removed
2 Tbsp
olive oil
10 oz
smoked ham, such as black forest, diced (optional)
1 large
leek (white and pale green parts) or sweet onion, chopped
2 to 4 clove
garlic, diced
1/2 c
lemon crema ( recipe below)
2 Tbsp
coarse brown mustard
sea salt and freshly ground pepper, to taste
1/4 c
chives, chopped / garnish


2 c
1/4 c
1 dash(es)
sea salt
zest and juice of 1 lemon
wist freshly ground white pepper


1Bring stock and mushrooms to a boil. Remove from heat and let steep. Add pasta to boiling water, and cook for 7 minutes. Add asparagus, peas and greens, and cook 3 minutes more, or until pasta is al dente. Drain the liquid and return the pasta and veggies to the pot with 1/2 tablespoon olive oil to keep the pasta from sticking.
2Heat remaining oil in a deep skillet, then sauté ham (if using), leek and garlic over medium heat for a few minutes. Stir in the crema, mustard, stock and mushrooms, and cook over medium heat for a couple minutes. Toss with pasta mixture, season with salt and pepper, sprinkle with chives, and serve immediately.
3Lemon Crema: Heat cream to about 90 degrees, then remove from heat and stir in buttermilk. Cover and allow it to sit at room temperature for 12 to 24 hours, until thickened. Whisk in the lemon juice and zest, season with salt and pepper, and refrigerate.

About this Recipe

Main Ingredient: Pasta
Regional Style: American