Springtime Supper

8 ounces angel hair pasta

1 pound asparagus

4 ounces pancetta

8 eggs

a chunk of good Parmesan cheese

Zest of half a lemon

Put a large pot of water on to boil. Also, put a skillet of water on to boil. Set out 4 plates.

Cut a pound of asparagus into 1/2 inch sections. Cube or buy prepared 4 ounces of pancetta. Throw the pancetta in a pan and cook briefly till crisp. If it starts to stick add a little olive oil. Drain on a paper towel.

Shred some parmesan on the box grater or use a vegetable peeler for large shards.

When the large pot of water boils, add the asparagus and cook for about 3 minutes or until the desired tenderness. I like mine a little crunchy. Remove with a slotted spoon to a bowl. Run cold water over the asparagus or shock it with some ice to stop the cooking. Drain and put in a large bowl.

Add 8 ounces of angel hair pasta to the pot the asparagus was cooked in (see - saves a little time and a pot.) Follow package directions being careful not to overcook the pasta. Drain and toss with the asparagus, drizzling with a little olive oil to keep the pasta from sticking.

Poach 1-2 eggs per person in the skillet of boiling water.

While the eggs are cooking prepare the plates. Put a pile of asparagus and pasta on each plate.

Remove the eggs when they are cooked the way you like them. Pile on top of the pasta. Sprinkle with the pancetta. Sprinkle with the parmesan. If you have a lemon lying around, zest a little lemon over the top.

Eat and enjoy!

Shaved Asparagus Salad

This is a perfect spring time recipe when the first asparagus appears at the farmer's market. For those of us that live in colder climates that time is now. My California friends have probably been eating home grown asparagus for months!

Shaved Asparagus Salad

Comforts Shaved Asparagus Salad has received cheers from its customers. It uses raw, thin sliced asparagus and if you’ve never tried raw asparagus, it can transform asparagus haters in a minute.

Serves four

12 large asparagus, with the tough ends snapped off
2 hard boiled eggs, peeled
½ cup dried tomatoes, julienned
¼ cup pine nuts, toasted lightly in a dry sauté pan
4 slices bacon, cut into ½ pieces and cooked crisp (optional)
8 cups loosely packed mixed Salad Greens, washed and dried
Champagne vinaigrette:
5 Tbsp. mild olive oil
2 ½ Tbsp. Champagne vinegar (or lemon juice)
2 tsp. Dijon mustard
½ tsp. ea. salt and fresh ground pepper
2 tsp. honey

Make the dressing: Place all the dressing ingredients in a small covered jar and shake until combined or blend with a stick blender.

Lay three stalks of asparagus on a cutting board and slice as thinly as possible on the diagonal. Repeat with the remaining asparagus. Place the torn salad greens in a bowl and dress lightly with the vinaigrette, reserving some of the dressing for the asparagus. Divide the lettuce among four salad plates and top equally with the nuts, dried tomatoes, and bacon. Using the largest holes on a box grater, grate the hard boiled eggs over the salads, about a half egg per plate. Now add the asparagus to the bowl you tossed the greens in and dress lightly. Divide the asparagus on top of the four salads equally.

Have fun with this salad by adding your favorite chevre or feta cheese. Use a regular Spring Mix salad blend, all frisee or no lettuce at all. Replace the pine nuts with toasted pecans or even candied walnuts. Serve over a bed of thinly sliced tomatoes when they come into season instead of dried tomatoes. Instead of a hard boiled egg, serve a poached egg on top. The possibilities are endless!


This recipe is courtesy of Glenn Miwa. It is one of the many I am testing for a Comforts cook book.
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