1bunchasparagus, cleaned and cut in 1/2 inches sections
2tablespoonsextra virgin olive oil
1/2cupspeck or pancetta, diced
1/2mediumwhite onion, diced small
1/2cupwhite wine
1poundspaghetti or mezze maniche
sea salt and black pepper
extra virgin olive oil for drizzling
1medium finely grated lemon zest
3tablespoonschopped fresh parsley
Servings: people
Instructions
Bring a pot of water to a boil add salt and blanch the cut asparagus for a minute or two. Drain and set aside.
Heat a medium size pan with the olive oil, add the speck and slowly render with out burning. Add the onion and cook until soft and transparent. Add the blanched asparagus, cook for a minute or two then add the white wine to deglaze. Reduce for a couple of minutes then turn the heat off. Pulse half of the cooked asparagus in a blender until creamy and set aside. Reserve the other half of the cooked asparagus.
Cook the pasta in large pot of salted water. Drain and reserve a glass of the cooking water.
Mix the drained pasta with the blended asparagus, the Parmesan and the reserved cooking water. Add the remaining cooked asparagus with the speck, mix gently. Add black pepper, a drizzle of olive oil and a couple of tablespoons of Parmesan and finish with the lemon zest and the fresh parsley.
The Life-Changing Magic of Not Giving a F**K is a delicious little gem of a book by Sara Knight and it’s my kind of self-help book. Read what she said to the Guardian:
1 What Other People Think. This one is non-negotiable. All anxiety stems from here.
2 Having a bikini body. The day I stopped caring about how I looked in a bathing suit, it was like a litter of kittens in black leotards had tumbled down from heaven to perform Single Ladies for the sole enjoyment of my thighs and belly.
3 Taylor Swift. Nope.
4 Feigning sincerity. I am the embodiment of “If you don’t have anything nice to say, don’t say anything at all.” I just don’t fake it.
The Life-Changing Magic of Not Giving a F**K is liberating advise for all women stressed out, overbooked, underwhelmed by life. I follow the same philosophy in my kitchen. I keep it simple, if a guest doesn’t like my food it’s their problem not mine and when disaster strikes — say, dinners goes up in flames — I dial in for Sushi.
Here’s one more thought: spend your free time in the sunshine, away from the news and definitely not stressing in the kitchen.
Asparagus is easy enough to prepare. I geek out for asparagus at the farmers market or my local shops, as soon as March and April come around and I choose spears that are brightly colored and have a compact tip. Asparagus mimosa is a simple, fresh and easy way to cook this crisp, sweet spring vegetable. It’s also one of my Easter brunch favored dishes. Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. Asparagus is also a brain booster because it’s loaded with vitamin B12, a vitamin with anti-aging property and known to prevent cognitive impairment. Brain power for pretty ladies, now that’s my kind of no brainer brunch and the kind of veggie I love. #RESIST
Place your eggs in a pot of boiling water. Simmer for 9 minutes. Remove the eggs from the water and after cooling down for a couple of minutes, peel them.
Separate the yolks from the whites. Grate the yolks and the white in two different bowls. I like to use a coarse cheese grater.
Bend the asparagus until the tough bottom end snaps off. Discard the end. With a peeler gently remove some of the tough skin from the stalks.
Place the spears in a large pot of salted boiling water and cook for 3 to 6 minutes.
Drain and place in a large bowl. Drizzle the olive oil over the asparagus and sprinkle with the salt and pepper. Top with grated eggs, making sure not to cover thetas of the asparagus.
Asparagus mimosa is a simple, fresh and super easy way to cook this crisp, sweet vegetable. It’s also one of my Easter brunch favorite dishes. I look for asparagus at the farmers market or my local shops, as soon as March and April come around and I choose spears that are brightly colored and have a compact tip. Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. Asparagus is also a brain booster because it’s loaded with vitamin B12, a vitamin with anti-aging property and known to prevent cognitive impairment. Brain power for pretty ladies, now that’s my kind of brunch.
Place your eggs in a pot of boiling water. Simmer for 9 minutes. Remove the eggs from the water and after cooling down for a couple of minutes, peel them.
Separate the yolks from the whites. Grate the yolks and the white in two different bowls. I like to use a coarse cheese grater.
Bend the asparagus until the tough bottom end snaps off. Discard the end. With a peeler gently remove some of the tough skin from the stalks.
Place the spears in a large pot of salted boiling water and cook for 3 to 6 minutes.
Drain and place in a large bowl. Drizzle the olive oil over the asparagus and sprinkle with the salt and pepper. Top with grated eggs, making sure not to cover thetas of the asparagus.
