Tag Archives: Asparagus

Not Your Spring Spiral

Not Your Spring Spiral

This article originally appeared in the April 2014 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association.  Copyright © Delaware State Bar Association 2014.  All rights reserved.  Reprinted with permission.

Delaware’s Bar at the Grill

Enjoy some recipes for the grill in my June issue of The Judicial Palate.

Delaware’s Bar at the Grill

This article originally appeared in the June 2014 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2014.  All rights reserved. Reprinted with permission.

 

Not Your Spring Spiral

Please enjoy my April edition of The Judicial Palate!

Not Your Spring Spiral

This article originally appeared in the April 2014 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2014.  All rights reserved. Reprinted with permission.

 

Pasta with Asparagus and Prosciutto

The perfect way to celebrate the mild weather today was serving pasta with two springtime ingredients – asparagus and prosciutto – for dinner.  The pink and green in this dish signaled the upcoming change in seasons.

Proscuitto

To prepare this dinner for two, thinly slice five asparagus spears on an angle and cut five prosciutto slices into strips.  Bring a large pot of water to a boil and add a pinch of salt when the water comes to a rolling boil.  I used egg spaghetti that cooks in six minutes, so as soon as I put the pasta in the water, I melted several tablespoons of butter and extra virgin olive oil in a large non-stick pan.  I added the asparagus and prosciutto to the bubbling butter and oil and stirred while sautéing.   Depending on the pasta you choose, you may want to start sautéing the asparagus and prosciutto later to prevent overcooking it.

Pasta

When the pasta is ready, transfer it to the pan, adding several tablespoons of the pasta water and more butter if necessary.  Stir the asparagus and prosciutto into the spaghetti, and add freshly squeezed Meyer lemon juice.  Serve with some fresh cracked pepper and grated Parmesan cheese.

Pasta and Asparagus

Happy Daylight Saving Time!