Tuesday, April 14, 2015

Adding seasonal veggies to your diet: Asparagus, Goat cheese and lemon

Our son's ongoing problems with his cancer treatment and some weird side effects has given risen to a new issue: getting enough vitamin K. How do you keep a steady supply of this vitamin? It's in a lot of vegetables available right now, through the summer and beyond.
One of the most delicious recipes I've come up with mixes asparagus, goat cheese, pasta and lemon juice. Sounds yummy? It does to me. Asparagus is a moderate supplier of vitamin K. Broccoli, basil and so many green vegetables has this stuff. And if you like eating kiwi, it's got loads.

For this incredible pasta, you'll need:
1 pound spiral shaped pasta
1 pound slender asparagus, trimmed, cut into 1 -½" pieces
¼ cup olive oil
1 Tablespoon finely grated lemon peel
2 teaspoons fresh tarragon
5 ounces fresh goat cheese, crumbled
fresh lemon juice

Cook the pasta in salted water. About three minutes before it's done, add the asparagus. Cook 2 to 3 minutes more. Drain. Reserve 1 cup of pasta water.
Combine the olive oil, lemon peel, tarragon and cheese in a large bowl. Add cheese, hot pasta and asparagus and some pasta water. Mix thoroughly.  Season with salt, pepper and lemon juice. Serve immediately. It should feed 6 people. There is no telling how much you and your munchins eat, so the number 6 is pretty crazy. You be the judge.
If you can't find fresh tarragon, try thyme. It's equally delicious in this dish. I love pasta dishes with cheese and fresh goat cheese does melt into total yumminess and makes this dish special. Throw some slices of sourdough bread on the table and you'll be adored. I mean it, adored. Hurry, find your fresh ingredients and start cooking!

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