The Aix markets have the most wonderful fresh asparagus at the moment. This was the offering under the plane trees at the Place Richelme market yesterday morning. What a treat!
Here is a recipe I clipped out a magazine a couple of years ago – it’s from an Italian chef Gino d’Acampo and I have made it several times – recommended.
Rigatoni with Peas, Porcini Mushrooms and Creamy Asparagus Sauce
Serves: 4; Preparation time: 15 minutes; cooking time: 10 minutes
400g asparagus
50g salted butter
200g frozen peas, defrosted
30g dried porcini mushrooms, soaked in warm water for
15 minutes and drained
2 leeks, washed and cut into 0.5cm slices
200ml double cream
3 tablespoons freshly chopped flat leaf parsley
2 pinches of smoked paprika
500g rigatoni
60g freshly grated Pecorino cheese
Salt to taste
1. Use a potato peeler to scrape the asparagus stalks, discarding the woody ends. Chop the stalks into 2cm long pieces. Drop into a medium saucepan of boiling salted water and cook for two minutes. Drain and immediately refresh under cold running water to prevent them from discolouring. Set aside.
2. Melt the butter in a large frying pan over a medium heat. Add the peas, mushrooms, leeks and asparagus and fry for five minutes, stirring occasionally with a wooden spoon.
3. Pour in the cream and continue to cook for a further minute, stirring continuously.
4 Mix in the parsley and paprika, season with salt and set aside.
5. Meanwhile cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan.
6. Pour in the asparagus sauce and stir everything together for 30 seconds to allow the flavours to combine.
7. Divide between four serving plates, sprinkle over the Pecorino cheese and serve immediately.
Bon Appetit!
aixcentric 