Desire for asparagus?

Desire for asparagus and green veggies from the garden? I do. Spring is on its way and so are the green veggies. Asparagus, spinach and saffron, may not be a great match to the color of the year but they are great buddies on the plates. Colors like white, green and yellow are a welcome to spring. The weather still struggles in between a cold breeze of snow and the bright and warm breeze of spring. Nevertheless, asparagus are the perfect ingredients to jump into the new season. The Chef’s Handyman team favorites the light pasta dish with green veggies.

Chef’s Handyman, Pasta with Asparagus & Spinach

Pasta with asparagus, spinach and saffron

For the pasta, cook pasta in salt water as written on the wrapping. When finished drain the water.

To make the spinach and the asparagus, chop garlic and onions. Heat olive oil in a large pan. Add garlic, onions and spinach. Close lid. Simmer on low heat for 10 minutes. Season the leaves with salt and black pepper. Steam the asparagus or cook them in salt water until soft.

Roast pines or chopped nuts in a non-sticking frying pan without oil.

Heat olive oil in a large non-sticking frying-pan. Add saffron and grated turmeric roots or turmeric powder. Quench with coconut milk. Cut the asparagus in pieces. Add the spinach and the pasta. Season the mixture to taste with salt, black pepper and chili flakes. Simmer on low heat for some minutes. Place the pasta in preheated bowls. Garnish with herbs and chopped nuts.

Shopping list for the pasta with asparagus and spinach for 4 serves: Saffron, turmeric roots or powder, salt, black pepper, chili flakes, 0.5 cups of coconut milk, 1 garlic clove, 1 small onion, 50 g or 1.5 oz. pines or chopped nuts, 500 g or 16 oz. spinach, 500 g or 16 oz. asparagus (white and green) 1 bunch thyme, 500 g or 16 oz. pasta.

Bon appetite your Chef’s Handyman team!