Asparagus Linguine with Almond Crisp and Broccoli

As an asparagus, broccoli, and pasta lover, I must say this recipe makes the three taste better together than they ever have alone (though I will always have a soft spot for asparagus with butter and broccoli with cheese). It is so simple and so good!

 I've adapted it slightly from Girl in the Kitchen by Stephanie Izard; I took out the mint, lemon and arugula because I didn't have it on hand the first time I made this and didn't feel the need to get it this time. You can access the original at Huffington Post. 

Sorry for the rushed post; I have four essays due next week on top of my work for other classes. (Teachers these days!)

• To make the crisp: In a small bowl, mix together the garlic, butter, bread crumbs, Parmesan, salt, and pepper flakes. Carefully fold in the nuts, trying not to crush them. Cover and refrigerate until hardened.

   

• 1tsp. garlic powder
• 3 ounces butter, at room temperature
• 1/4 cup dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1 cup toasted sliced almonds
• 1 batch Basic Pasta, cut into linguine noodles, or 1 pound dried linguine
• 1 pound asparagus, trimmed, cut on bias into 1-inch pieces
• 1 head of broccoli
• 1 tablespoon olive oil
• salt
• freshly ground black pepper
• 1/2 cup chicken broth
• 2 tablespoons soy sauce

•  To make the pasta: Bring a large pot of water to a boil. Drop the linguine in the boiling water and cook until al dente, 7 to 9 minutes, or according to the package directions. Reserve 1/3 cup of the cooking water before draining the pasta. Drain and rinse the pasta and reserve.

•  Heat a large sauté pan over medium-high heat. Add the oil, then the asparagus and broccoli and sauté until the asparagus is bright green and the broccoli florets are dark green, 3 to 4 minutes.

•  Season with salt and pepper, then add the broth, soy sauce, and the 1/3 cup reserved pasta water. Simmer to reduce the liquid by half. Add the pasta, tossing to coat with the sauce. Season with salt and pepper.

•  Heat a medium sauté pan over medium-high heat. Add the almond crisp and cook until it has started to brown, 3 to 4 minutes. 

•  Transfer the pasta to a serving platter or plates, then garnish with the remaining almond crisp before serving.

 

Ingredients

• ALMOND BUTTER CRISP
• 1tsp. garlic powder
• 3 ounces butter, at room temperature
• 1/4 cup dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1 cup toasted sliced almonds
• PASTA
• 1 batch Basic Pasta, cut into linguine noodles, or 1 pound dried linguine
• 1 pound asparagus, trimmed, cut on bias into 1-inch pieces
• 1 head of broccoli
• 1 tablespoon olive oil
• salt
• freshly ground black pepper
• 1/2 cup chicken broth
• 2 tablespoons soy sauce

Directions

• To make the crisp: In a small bowl, mix together the garlic, butter, bread crumbs, Parmesan, salt, and pepper flakes. Carefully fold in the nuts, trying not to crush them. Cover and refrigerate until hardened.
• To make the pasta: Bring a large pot of water to a boil. Drop the linguine in the boiling water and cook until al dente, 7 to 9 minutes, or according to the package directions. Reserve 1/3 cup of the cooking water before draining the pasta. Drain and rinse the pasta and reserve.
• Heat a large sauté pan over medium-high heat. Add the oil, then the asparagus and broccoli and sauté until the asparagus is bright green and the broccoli florets are dark green, 3 to 4 minutes. Season with salt and pepper, then add the broth, soy sauce, and the 1/3 cup reserved pasta water. Simmer to reduce the liquid by half. Add the pasta, tossing to coat with the sauce. Season with salt and pepper.
• Heat a medium sauté pan over medium-high heat. Add the almond crisp and cook until it has started to brown, 3 to 4 minutes. Pour half of the butter into the pasta, tossing to coat. Transfer the pasta to a serving platter or plates, then garnish with the remaining almond crisp before serving.