Lemon Spaghetti with Asparagus ? Cooking Whims

A few things that are true about me:

• I cook a lot
• I enjoy cooking
• I enjoy eating what I cook

A few things that aren?t true about me:

• I don?t always know what to cook
• I often don?t go food shopping until there are only a few stalks of celery and mayo in my fridge
• I don?t go to enough farmers markets
• Sometimes I shop on an empty stomach

Something that can mold most of these true/false statements together:

I?m seriously disorganized when it comes to making a weekly plan. When my fridge starts to look like I?m living on food stamps, I usually sit down with a pad of paper, a stack of cookbooks, and my Google Reader open on my computer, and frantically look for healthy, easy, delicious, amazing recipes. It usually takes more time than I want it to, and I often wish I had a better system.

But work, life, and laziness get in the way, which is why I was happy I discovered gojee.com last night. Basically what you can do to find recipes is one of two things: type in an ingredient (or ingredients) you have, or type in something you?re craving. Then you can scroll through a bunch of recipes from a bunch of amazing blogs/food sites.

So I did just that. I typed in asparagus and found this beauty.

Lemon Spaghetti with Asparagus (Adapted from Food52.com)

Serves 4

Ingredients:

• 1 pound asparagus
• 2 tbsp olive oil
• 1 garlic clove, peeled and smashed
• grated zest of 1 lemon
• 1/2 pound spaghetti
• 2 tbsp unsalted butter
• juice of 1 lemon
• sea salt and black pepper
• grated Parmesan cheese (for topping)
• ricotta cheese (for topping)

Directions:

1. Bring a large pot of water to a boil. Trim the ends of the asparagus, then cut them into 1 inch pieces.

2. Heat the oil in a large pan over medium heat. Add the garlic and cook 1 minute, until softened on the edges. Add the asparagus and season with sea salt. Cook, turning the asparagus frequently until crisp-tender, about 6-8 minutes. Stir in the lemon zest and remove from heat.

3. Cook the spaghetti according to package directions. Set aside 1/3 of the pasta water. Drain the spaghetti and add it to the asparagus along with the butter. Toss to melt the butter, then add half the lemon juice. Taste and adjust seasoning?adding more salt/pepper/lemon juice to taste. Add pasta water if spaghetti is too dry.

4. Top with Parmesan and ricotta cheese. Serve with fresh rolls.

My Two Cents: This meal came together in 15 minutes. 15!! But it tasted gourmet. These two facts could not please me more.

If you have never had lemon with your asparagus or spaghetti, you are missing out on a culinary treat.

Another big plus is how healthy this is. The original recipe called for 3 tbsp of olive oil?I only added 2. I also added all the butter. It?s not a whole lot, and it is the sauce for this dish. So don?t skimp too much.

So if you don?t know what to make tonight, try this quick dish. if you?re not in the mood for this, simply go on over to gojee.com.

Note: No one told me to write about gojee.com. I?m just a big fan.

Source: http://cookingwhims.wordpress.com/2011/07/05/lemon-spaghetti-with-asparagus/

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