RECIPE OF THE WEEK

Asparagus Ribbon Pasta

SPONSORED BY NEW JERSEY COUNCIL OF FARMER & COMMUNITIES

Shaving asparagus spears into ribbons is a nice way to

showcase the delicate flavor of this spring crop.

Ingredients:

1 bunch Jersey Fresh asparagus

1 lb fettuccine pasta

2 Tbsp olive oil

3 garlic cloves, minced

1 cup cream

1/2 cup Parmesan cheese, shredded

kosher salt & black pepper to taste

Directions:

Bring a pot of salted water to boil.

Cut off the asparagus tips. Use a vegetable peeler to

slice the spears into long ribbons.

Cook the asparagus for 90 seconds and remove to bowl

with ice water. Cook the pasta according to directions.

In a saute pan, heat the oil and cook garlic until golden.

Add the asparagus, cream and cheese.

Combine with the cooked pasta and season to taste.