Lemony Feta And Mascarpone Pasta With Asparagus

31 January 2020 Bookmark • 1

Asparagus has been on sale here for the last week, so despite spring still being every week away i'm jumping ahead a touch . What’s new, right? I mean, I just can’t help it. i buy so excited over new seasons. New seasons mean new foods!

Well, that and that i am trying to urge altogether the veggies I can within the next few days. The meat-eater is back on his answer and permanently this point . Creighton has been planning a move bent CO (he has worked in Cleveland the past 3 years). Unfortunately, Creighton injured himself badly this weekend. He broke his neck in three places on his C-7.

Lemony Feta And Mascarpone Pasta With Asparagus

And don’t ask how he broke it. Let’s just say he’s not the brightest when it involves trying to stay up with a number of the opposite bros in extreme sports. As my dad said “maybe he should stick with chess.”

Thankfully, he's getting to be fine, but he had us all pretty scared Saturday night. he's very lucky that he's not getting to need surgery, which wasn't what they told us when he was life flighted from Pocahontas Memorial Hospital in WV (yes i'm serious) to A level One Trauma Center in Roanoke. Hopefully he are going to be coming range in each day or two.

So in fact I can’t I disappoint my meat-eater brother, all of his favorites are going to be coming his way.

INGREDIENTS:

1 pound long cut pasta I used Diada De Laurentiis Pasta from Target
1 large bunch asparagus ends trimmed
1 tablespoon olive oil
salt and fresh black pepper to taste
2 tablespoons unsalted butter
8 ounces mascarpone cheese may sub cream cheese if needed
1 cup heavy cream
2 cups milk I used 2%
8 ounces feta cheese finely crumbled or grated
1/4 cup fresh lemon juice
1 teaspoon freshly grated lemon zest
pinch of crushed red pepper optional
1/4 cup flat leaf parsley chopped

INSTRUCTIONS:

Bring a large pot of water to a boil. Boil the past according to package directions until al dente. Drain.
Preheat your grill to high heat. Place the asparagus in a baking dish, coat with olive oil and sprinkle salt and pepper over them. Grill the asparagus spears for 5-10 minutes, until nicely charred and just fork tender, turning them every few minutes so that they brown relatively evenly. Remove and chop into thirds.
Alternately, you may roast the asparagus by preheating the oven to 400 degrees.
Place the asparagus in a roasting pan or on a baking baking sheet and toss with the 1 tablespoon olive oil, salt and pepper. Roast in the preheated oven for 25-30 minutes or until tender and crisp. Remove and chop into thirds.
Heat a large skillet with high sides over medium-high heat, add the butter, cream, milk, and mascarpone and feta cheeses. Bring to a boil and simmer until smooth and creamy, about 5 minutes. Add the lemon juice, lemon zest, crushed red pepper and a good pinch of pepper, whisking until the cheese has fully melted. Simmer the sauce 3-5 minutes until the sauce is smooth and creamy. Add the pasta and asparagus to the sauce and toss well. Cook another 1-2 minutes to warm through. Add the parsley and toss. Serve immediately with fresh feta or parmesan.