We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Asparagus and Goat Cheese Pasta
Early Summer 2009
The asparagus and butter combine to make a rich sauce for the pasta, which can be served as an appetizer. If serving the pasta as a main course follow it with a salad of seasonal mixed greens.
Serves 2 as a main course or 4 as an appetizer
1 lb (500 g) trimmed thick green asparagus
1⁄4 cup (50 mL) unsalted butter
Sea salt and freshly ground pepper
1⁄2 lb (250 g) fresh pasta, tagliatelle or fettuccine
3⁄4 cup (175 mL) grated firm young, tangy goat’s cheese such as crottin
1. Peel the asparagus and then cut the stalks into 3⁄4-inch (2-cm) pieces keeping the tips whole.
2. Melt the butter in a large frying pan over medium heat, add the asparagus and season with salt and pepper. Lower the heat slightly and gently cook the asparagus, turning occasionally until tender.
3. Bring a large pot of salted water to a boil over high heat. When boiling, add the pasta, stir and cook until al dente. Remember fresh pasta cooks very quickly.
4. When the pasta is cooked, skim 1⁄4 cup (50 mL) of the cooking liquid from the pot and set aside. Drain the pasta and then add it with the reserved cooking water to the cooked asparagus in the pan. Stir together over low heat until well mixed and the pasta is coated with the sauce.
5. Place the pasta in warmed serving bowls and top with the cheese.
Serves 2 as a main course or 4 as an appetizer
