MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spaghetti w/Seared Asparagus
Categories: Pasta, Vegetables, Cheese, Nuts, Cheese
Yield: 6 Servings

8 oz Dried spaghetti
2 tb Olive oil
2 tb Butter
12 oz Asparagus; washed, trimmed,
- in 2" pieces
6 Cloves garlic, minced
1/3 c Hazelnuts or almonds;
- toasted, coarse chopped
1/3 c Panko bread crumbs
1/3 c Fine shredded Asiago or
- Parmesan
3 tb Lemon juice
1/2 ts Kosher salt
1/2 ts Cracked green or black
- peppercorns
1 tb Hazelnut oil (opt)
1 tb Chopped Italian parsley

Cook pasta according to package directions. Drain,
reserving 1 cup cooking liquid; set aside.

In a deep 12" skillet heat oil and butter over
medium-high heat. Add asparagus; cook 5 minutes or until
almost tender and beginning to blister, stirring
occasionally. (Butter will turn golden brown.) Add
garlic; cook 1 to 2 minutes, until garlic is golden and
asparagus is blistered.

Meanwhile, heat a small skillet over medium heat. Add
hazelnuts and panko. Cook 8 minutes or until golden,
stirring occasionally. Remove from heat; transfer to a
bowl. Stir in cheese.

Add spaghetti, lemon juice, peppercorns, and salt to
skillet with asparagus; toss to combine. Add enough
reserved cooking liquid to reach desired consistency.
Sprinkle with half the panko mixture; toss again. Top
with remaining panko mixture. If desired, drizzle with
hazelnut oil. Sprinkle with parsley. Makes 6 servings.
*Tip: To toast nuts, Set oven @ 350 degrees F.
Spread nuts in a single layer in a shallow baking pan.
Bake 10 minutes or until golden, stirring once. Transfer
to a kitchen towel. Rub to remove skins.

FROM THE TEST KITCHEN: To toast hazelnuts, preheat oven
to 350ºF/175ºC.

Spread nuts in a single layer in a shallow baking pan.
Bake about 10 minutes or until slightly golden, stirring
once. Place warm nuts on a clean kitchen towel. Rub the
nuts with the towel to remove the loose skins.

Makes: 6 servings

Better Homes & Gardens | October 2016

MM Format by Dave Drum - 25 October 2016

Uncle Dirty Dave's Archives

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