Lo­cal as­para­gus a sure sign of spring

The Woolwich Observer - - LIVING HERE - RECIPE NOTES

FI­NALLY, THERE ARE DEF­I­NITE signs of spring ev­ery­where. The daf­fodils have plump buds and the cro­cuses are bloom­ing; the grass is green, the frogs sing loudly in the evening and birds are busy build­ing nests. And it is warm out! Warmer, any­way.

This weather makes me think of gar­den­ing and all the fresh veg­eta­bles that are sure to fol­low. I can’t wait for as­para­gus – I wish I had some in my gar­den but the roots I planted did not grow. In gro­cery stores there is as­para­gus from far away coun­tries, but I will try not to buy any un­til I see On­tario as­para­gus. Then I will make this Creamy As­para­gus Spaghet­tini with chicken. It is a light-tast­ing en­tree – as for the ac­tual calo­rie count, I can’t help you there! I have sub­sti­tuted tuna for the chicken and it is also scrump­tious.

Wish­ing all of you a happy Easter week­end.

Creamy As­para­gus Spaghet­tini with Chicken

300 gr. spaghet­tini pasta 2 cups chicken broth 2 Tbsp. flour 1/2 cup light cream cheese spread 3 Tbsp. parme­san cheese 1/3 tsp. nut­meg 2 Tbsp. chicken soup base 1 bunch fresh as­para­gus, cut into 1-1/2” pcs. 1/2 sweet red pep­per, sliced 1 small onion, cut into thin wedges 1-1/2 cups diced, cooked chicken, sea­soned 3 Tbsp. chopped fresh pars­ley Freshly grated black pep­per Ad­di­tional Parme­san cheese

Cook pasta in salted wa­ter.

Mean­while, com­bine broth and flour in medium saucepan.

Add cream cheese, parme­san cheese, nut­meg and chicken soup base. Mix well.

Bring to a boil, stir­ring con­stantly, un­til thick­ened. Set aside.

In fry­ing pan, sauté pep­pers, onion and as­para­gus in a bit of oil un­til crisp ten­der.

Drain pasta when cooked.

Add sauce, pep­pers and as­para­gus and cooked chicken to pasta.

Add fresh pars­ley and black pep­per.

Toss to coat. Check sea­son­ing.

Top with ad­di­tional parme­san cheese to serve. Serves 5-6 peo­ple.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.