Fettucini with Asparagus and Fresh Goat Cheese

To make the fresh egg pasta all you need is 2 cups of all-purpose flour and 3 large eggs, beaten. Pulse the flour with a metal blade in a food processor to distribute and aerate; then add the eggs and process until the dough forms into a ball, about 30 seconds. Turn the dough ball out onto a dry work surface and knead until smooth (1-2 minutes). Cover with plastic wrap and let rest for at least 15 minutes up to 2 hours. Then use a pasta machine to roll out the dough and cut (per your pasta machine instructions).

Voila!
To prepare for the sauce, steam 1 pound of 1-inch asparagus pieces until just tender (about 2 min). Set aside. Then place 3 ounces of fresh goat cheese (crumbled), 1/4 cup heavy cream, and 1 clove of minced garlic into a small bowl and combine. Chop about 2 Tbsp of fresh mint leaves. Meanwhile, bring about 4 quarts of water to a boil with a Tbsp of salt and cook your pasta until al dente. Reserve 1/2 cup of the cooking water; drain the pasta and transfer it back to the pot. Stir in the asparagus, goat cheese mixture, and mint; and use the reserved cooking water to moisten as necessary. Season with salt and pepper to taste and serve immediately. Enjoy!

Asparagus Salad with Parmesan Dressing

I have to share the delicious dinner that Bill and I enjoyed tonight. I found the recipe in this month's bon appetit magazine. Mmmmm...

5 ounces Parmesan cheese, thinly shaved with vegetable peeler
1 1/2 cups water
5 Tbsp minced shallots, divided (from about 2 large)
2 Tbsp white wine vinegar
2 lbs large green asparagus spears, trimmed (may use 1/2 white asparagus if available)
2 Tbsp olive oil, divided
12 oz oyster mushrooms, thinly sliced
cracked black peppercorns

Bring cheese and 1 1/2 cups water to simmer in medium saucepan over medium heat. Simmer until milky liquid forms, stirring occasionally, about 10 minutes. Strain into small saucepan; discard solids in strainer. Boil over high heat until reduced to 1/2 cup, about 8 minutes. Transfer to small bowl. Add 2 Tbsp shallots and vinegar. Season dressing with salt and pepper.

Cook all asparagus in large pot of boiling salted water 1 minute. Transfer to large bowl of ice water to cool completely. Drain. DO AHEAD dressing and asparagus can be made 1 day ahead. Cover and chill dressing. Wrap asparagus in paper towels, the plastic, and chill. Bring dressing to room temp before using.

Preheat oven to 350. Place asparagus on rimmed baking sheet. Drizzle with 1 Tbsp oil; sprinkle with salt and pepper. Toss; arrange in single layer on sheet. Roast until crisp-tender about 10 minutes.

Meanwhile, heat remaining 1 tbsp oil in large skillet over medium heat. Add remaining 3 Tbsp shallots and mushrooms and saute until mushrooms begin to wilt, about 5 min.

Divide asparagus among plates. Spoon mushroom mixture over. Drizzle with Parmesan dressing and sprinkle with cracked black pepper.

I left the mushrooms out since Bill does not like the texture, and substituted pine nuts instead. I also forgot to reduce the dressing. Oops! Good excuse to make this yummy dish again :) We ate this salad with a side of harvest grains cooked simmered with sun-dried tomatoes.