Asparagus is on point with garlic-rosemary pasta
Lightly clothed in a garlic-rosemary butter sauce, this delectable pasta dish showcases fresh asparagus. The beautiful spears are roasted to lightly caramelize the tips and give the stalks a just-right crunch. Roasting times will vary according to asparagus width. Turn on the oven light and keep an eye on the stalks after 6 or 7 minutes of roasting.
Not an asparagus fan? Other roasted vegetables can be substituted. Try roasted cauliflower florets or grilled and sliced artichoke, or roasted cremini mushrooms or stirfried sugar snap peas. And if your pantry is stocked with a different small pasta variety such as farfalle or rotelli, you can easily substitute that for the spaghetti.
Rosemary Spaghetti With Roasted Asparagus Yield:
8 appetizer servings
INGREDIENTS
1 pound asparagus, trimmed
2 tablespoons extra-virgin olive oil
1⁄2 teaspoon coarse salt
4 tablespoons unsalted butter, plus 1 tablespoon; divided use; see cook’s notes
1 large yellow onion, coarsely chopped 5 medium cloves garlic, sliced
1 1⁄2 cups chicken broth or vegetable broth 1 1⁄2 tablespoons chopped fresh rosemary leaves
1 pound spaghetti, thick spaghetti preferred 1⁄4 cup freshly grated Parmesan cheese, plus more for optional topping
Salt and freshly ground black pepper to taste Garnish: 8 fresh rosemary sprigs
Cook’s notes: If you prefer, substitute half of butter added in Step 2 with extra-virgin olive oil.
PROCEDURE
1: Adjust oven rack to upper third of oven and preheat to 400 degrees. Spread asparagus on rimmed baking sheet in a single layer; brush with olive oil and sprinkle with salt. Roast until fork tender, about 7-12 minutes, shaking pan halfway through cooking to redistribute stalks (roasting time varies). Cut stalks into 11⁄2-inch pieces. Set aside.
2: In large, deep skillet melt butter on medium-low heat. Add onion and cook until nicely browned, about 15 minutes. Add garlic and cook 1 minute. Add 1 1⁄2 cups broth and chopped rosemary; increase heat to high; reduce by half.
3: Meanwhile, bring large pot of salted water to boil on high heat. Add spaghetti and cook until al dente (tender but a little firm); drain, reserving 2 tablespoons pasta water.
4: Add pasta and reserved cooking water to butter mixture. Add cheese, 1 tablespoon butter and asparagus. Gently toss. Season with salt and freshly ground pepper. Garnish each serving with rosemary sprig.