Last weekend when we were visiting Brent’s family I demanded Brent’s mom offered me some of their asparagus, which Brent’s dad grows in his “garden.” They live on seven acres and his garden is actually bigger than my backyard, so he’s got quite a bit of good stuff growing in there.
Monday night, I used this super fresh, pencil-thin (just how I like it!) asparagus to make a simple shrimp and asparagus pasta with white white sauce.
It was tasty and simple, perfect for a weeknight dinner.
Shrimp and Asparagus Pasta with White Wine Sauce
- 5oz whole wheat spaghetti
- 1 tablespoon butter
- 1 tablespoon olive oil
- ~1/3 cup white wine
- 1/2 cup sliced yellow onion
- 1 clove garlic, minced
- 1 bunch asparagus, probably about a pound, trimmed and cut into 1″ pieces
- 1/2 lb. shrimp, peeled and deveined
- salt and pepper
- Cook pasta according to package directions.
- Meanwhile, heat oil and butter over medium heat in a large pan.
- Sear shrimp in pan, flipping to cook other side when done.
- When shrimp have cooked through, remove them from the pan with a slotted spoon.
- Put the onion and garlic into the pan and saute until softened.
- Add the wine, and scrape up any stuck on brown bits on the bottom of the pan.
- Add the asparagus and bring to a boil.
- Reduce heat and simmer about 5 minutes until sauce has thickened slightly.
- Add back in shrimp until heated through.
- Toss with pasta and serve.
And now for our CSA haul! This week we got a lot of greens!
Clock-wise from top-left:
- lettuce mix
I’m planning a green smoothie tomorrow with the kale or spinach, I think. That basil looks amazing and it might get used in a margherita pizza or some pesto. Any other suggestion?