Pappardelle, Asparagus, Caramelized Onion and Saffron
And just like that, it’s March, friends!
Every time I visit the local farmer’s market these days there is always a spring veggie making an early appearance. This time the asparagini caught my eye, which are baby asparagus.
I didn’t eat asparagus for quite a while because my mom traumatized me as a child with mushy overcooked asparagus many weekends for lunch. Then as an adult, I had asparagus as it should be cooked, which is barely at all so that they still are crispy. This dish is quite simple and we are pairing perfectly crispy asparagus with caramelized onion, saffron, butter, toasted hazelnuts, and parsley.
I made this dish with pappardelle, you can easily substitute it with a store-bought, long fresh pasta shape, or in a pinch you can give it a try with dried pasta.
Let me know how you like this light, springy pasta dish!
Pappardelle, Asparagus, Caramelized Onion, & Saffron
Serves 2
Ingredients:
2 bunches asparagini (baby asparagus)
1 blonde onion
A pinch of saffron threads
¼ cup warm water
2 TB of butter, more can be added if desired
Zest of half a lemon
1 TB chopped, toasted hazelnuts
1 teaspoon chopped parsley
EVOO as needed
Salt to taste
2 portions of fresh pappardelle or similar long pasta
Note: this tastes really great with fresh pasta, but if you have a dried long pasta shape in your pantry you can use that
Mise en Place
Method:
Place a large pot of water where you will blanch the asparagus, and use the same water to boil the pasta.
While the pasta comes to a boil you can prep the ingredients. Trim and peel the bottom, fibrous part of the asparagus stalks. Chop off the asparagus tips, and place them to the side. Chop the remaining asparagus stalks on a diagonal into 1-inch pieces.
Drizzle some EVOO in a saute pan and place over medium heat. Slice the onion while the pan is heating, and add the onions to the pan with a pinch of salt. Sauté on low to medium heat until the onions get soft and caramelize. This takes about 15 minutes, being careful not to “fry” or let them get crispy.
Simultaneously while the onions are cooking, place the pinch of saffron threads in a small cup or bowl with the water to let it bloom. Once the onions are soft, add the saffron water to the pan with the onions and stir well. Add the butter, and stir to let it melt on very low heat.
By now the water should be boiling. Season the water with salt as needed. Blanch the chopped asparagus, without the tips, for 3 minutes. Remove from the water, and add to the pan with the onions. Add the lemon zest to the pan, stir well to meld all the flavors. Add the asparagus tips to the boiling water, and cook for less than 60 seconds. Remove them from the water and set them to the side.
Caramelized Onions, Asparagus, Lemon Zest and Saffron
Boil the pasta according to package instructions. I’m using pappardelle I made that cook in about 3 minutes. Drain your pasta, reserving some of the cooking water, and add the pasta to the pan with the onions, saffron butter, and asparagus. Add the pasta cooking water a splash at a time to marry the sauce to the pasta by stirring well. The sauce with the starchy cooking water binds to the pasta, and you’ll have a nice coating of sauce on the outside of the pasta which differentiates from an oily pasta dish. The cooking water is key for this sauce. Grated cheese is optional for this pasta, if you are using it you can add it to the pasta in the pan adding the cooking water to melt it into the sauce.
Plate the pasta. Add the asparagus tips, chopped hazelnuts and parsley garnish. Enjoy!
