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.
