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Asparagus With Toasted Bread Crumbs, Lemon, And Garlic

Recipe By :Jack Bishop
Serving Size :4
Cuisine :
Main Ingred. :
Categories :* Italian Pasta
Main Dish Asparagus

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2 pounds Asparagus
1/3 cup Plain bread crumbs
1/2 cup Olive oil
4 medium Garlic cloves --minced
1/4 cup Minced fresh parsley leaves
1/4 cup Lemon juice
1 teaspoon Salt
1 pound Pasta --such as spaghetti or other long
very thin shaped pasta

Bring 4 quarts of salted water to a boil in a large pot for cooking
the pasta. Snap off the tough ends from the asparagus spears. Cut the
spears in half lengthwise (thicker spears should be quartered), then
slice them on the bias into 1-inch pieces. Steam the asparagus until
crisp-tender, about 2 minutes. Set the cooked asparagus aside. Set a
large skillet over medium heat. Add the bread crumbs and toast, shaking
the pan occasionally to redistribute the crumbs, until golden brown,
about 5 minutes. Do not let the bread crumbs burn. Set the toasted
bread crumbs aside. Heat the oil in the empty skillet. Add the garlic
and saute over medium heat until lightly colored, about 2 minutes. Stir
in the parsley, lemon juice, and salt and cook for 30 seconds. Add the
asparagus to the pan and mix well. Taste for salt and adjust seasonings
if necessary. While preparing the sauce, cook and drain the pasta,
making sure that some water clings to the noodles. Toss the hot pasta
with the asparagus sauce and the toasted bread crumbs. Mix well and
transfer portions to warm pasta bowls. Serve immediately. This recipe
yields 4 servings.

Comments: In southern Italy economical cooks use toasted bread
crumbs instead of expensive Parmesan cheese to enliven simple pasta
dishes, especially those with strong components like lemon and garlic
that don't always marry well with cheese. For this recipe, try making
your own bread crumbs from leftover bread -- just grind stale bread in a
food processor and keep the crumbs in the refrigerator or freezer.

Recipe Source:PASTA E VERDURA by Jack Bishop (c)
1996HarperCollins, New York, NY - 326 pages - $26.00As reprinted in
the May/Jun, 1997 issue of Cookbook Digest

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
-or-

08-12-1997










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