Asparagus and Spring Onions

Asparagus & Spring Onions with Buckwheat Linguine

This pasta combines the fresh, green taste of spring vegetables with the hearty chewiness of buckwheat noodles. A bowl of it makes its own meal; alongside chicken it’s a great side dish. Chervil adds something special here, but any fresh herbs will brighten the flavors at the end.

1 pound asparagus
2 spring onion bulbs
1 t. olive oil
3 T. butter
salt and pepper
1 pound buckwheat linguine
3 cloves garlic
1 C. vegetable stock
4 T. chopped herbs, such as chervil, mint, parsley and dill
half a lemon
½ pound ricotta salata cheese, crumbled

Snap off the ends of the asparagus and peel if the stalks are thick. Slice diagonally ¼ inch thick, leaving the tips whole. Trim and peel the spring onions and slice them very thin. Peel and mince the garlic. Bring a pot of salted water to boil for the pasta.

In a pan big enough for the vegetables to be sautéed, not steamed, heat the olive oil and 1 tablespoon of the butter. Add the asparagus and the spring onions, season with salt and pepper and sauté over high heat for a few minutes, until the vegetables are slightly browned and caramelized. Cook the linguine.

When the vegetables are nearly done, add the garlic and cook 1 minute more. When the vegetables are ready, pour in the stock to deglaze the pan; add the rest of the butter off the heat, swirling to thicken the sauce. Add the chopped herbs and a squeeze of lemon. Taste for salt, pepper and lemon, and adjust if necessary. Drain the linguine, add to the vegetables and toss. Serve immediately on warm plates, garnished with ricotta salata and remaining herbs.

Serves 4.