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Ингредиенты
- 3/4 c. flour plus more Extra virgin olive oil as needed
- 1 x egg
- 1 lb asparagus Salt to taste Juice of 1/2 lemon
- 1/2 c. melted butter - (1 stick)
- 1/4 c. freshly-grated Parmigiano-Reggiano
Инструкции
- Make fresh pasta dough by pulsing flour and 2 tsp. extra virgin olive oil in food processor. Add in egg and pulse till dough forms ball which rides around on top of blade. Remove from food processor and knead either by hand or possibly on a pasta machine till smooth and shiny. Wrap in plastic wrap and chill at least 1 hour.
- Roll pasta dough out as thin as possible. Flour frequently. If using pasta machine, you will almost certainly need to dust with flour before rolling at narrowest setting. Sheets should be at least 4 inches wide (about 1 inch narrower than length of asparagus spears). Cut pasta sheets in 6-inch lengths, dust with flour and set aside till ready to use.
- Snap bottoms off asparagus spears but don't peel. Place spears in jellyroll pan and lightly coat with extra virgin olive oil. Salt to taste. Roast asparagus in oven at highest temperature till cooked through, 7 to 10 min. Shake occasionally to keep from sticking. When cooked, remove from oven, squeeze lemon juice over and set aside to keep hot.
- Cook 4 or possibly 5 pasta sheets at a time in plenty of rapidly boiling salted water. Pasta will be done when sheets float to surface, 1 to 2 min. Remove from boiling water and drain on tea towel if using immediately or possibly transfer to large bowl of water to store. Repeat using all pasta. (Dish can be prepared to this point at least 1 hour ahead of time. Asparagus should be cooled and stored tightly covered; cooked pasta sheets should be stored in large bowl of water and should be liquid removed and patted dry before using.)
- Combine pasta in mixing bowl with asparagus, butter and 2 Tbsp. Parmigiano-Reggiano and toss to mix well. Divide among 4 pasta plates and return to 350 degree oven to heat through, about 5 min. Pour any remaining butter in mixing bowl over pasta and dust lightly with remaining Parmigiano-Reggiano. Serve immediately.
- This recipe yields 4 servings.
- Comments: You have to use fresh pasta for this dish. Dry pasta sheets do not have the necessary suppleness of texture.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 4 servings | |
| Calories 219 | |
| Calories from Fat 212 | 97% |
| Total Fat 24.11g | 30% |
| Saturated Fat 14.92g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 179mg | 7% |
| Potassium 22mg | 1% |
| Total Carbs 0.1g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.1g | 0% |
| Protein 1.62g | 3% |
