Tagliatelle Pasta with Asparagus, Ramps, and Orange
Here is a spring pasta, with two great flavor combinations at work: asparagus and ramps, and asparagus and orange.
It’s green, fresh, and has spring written all over. A little high-quality olive oil drizzled over top, along with maybe a bit of sea salt, would finish it off fine.
Living in New York City, finding ramps was no problem – there a staple of the Greenmarket during the couple months that there in season, due to their popularity among chefs and the dining public. If however you can’t find them, try spring onions or even leeks.
Heat & Knives
The Recipe
Source: Pasta Improvvisata : How to Improvise in Classic Italian Style
2 pounds asparagus, tough ends trimmed, peeled if thick-skinned, and cut in small pieces on the diagonal
about 3 tablespoons unsalted butter
about 15 ramps, cleaned and trimmed but left whole
zest of 1 large orange
salt
freshly ground black pepper
juice of 1 large orange
1/3 cup homemade chicken broth
½ cup heavy cream
a handful of basil leaves, chopped
a few savory sprigs, chopped
1 pound saffron pasta, cut for tagliatelle
freshly grated Grana Padano or Parmigiano-Reggiano cheese
Set up a large pot of salted water to cook the pasta. Bring it to a boil and add the asparagus pieces. Boil until just tender, about 2 minutes. Lift the asparagus from the pot with a large strainer and run under cold water to stop the cooking and to preserve the bright green color. Drain.
In a large skillet, melt the butter over medium heat. Add the ramps and saute until just starting to soften, about 3 minutes. Add the asparagus and orange zest, season with salt and pepper, and saute 1 minute to blend the flavors. Add the orange juice and chicken broth and let the sauce simmer over medium heat for 2 or 3 minutes to blend the flavors. Add the cream, basil, and savory. Check the seasoning and simmer over low heat a few minutes longer.
Cook the tagliatelle until tender, drain well, and add to the pan. Saute briefly over very low heat, just to coat the pasta, adding a small handful of grated cheese. Transfer to a large serving bowl. Pass additional cheese at the table.
