Thursday, June 4, 2009


We don't get it in the share but it's wonderful stuff even with the less pleasant side effects. I found a recipe adapted from Bon Appetit to use it with pasta.

Asparagus, Goat Cheese and Lemon Pasta

1 lb pasta
1 lb asparagus, cut into 1" pieces
1/4 c olive oil
Juice and zest from one lemon
1/4 c chopped fresh dill
5 oz fresh soft goat cheese

Cook pasta until about 2 minutes from done. Add asparagus to the water and cook until firm-tender, about 2 minutes. Keep some of the water to thin the sauce.

Combine olive oil, crumbled goat cheese, and other ingredients to a large bowl. Add pasta and asparagus and mix together, adding water as necessary to get to to the texture you want. Add salt and pepper.

I also made an asparagus and Jarlsberg tart that was quite quite good.

Asparagus and Jarlsberg Tart

1 sheet puff pastry, thawed
1/4 c chopped fresh dill
2 c shredded Jarlsberg cheese
1 lb asparagus - leave long
Salt and pepper to taste

Preheat oven to 400 F. Score a line along the outside edge of the puff pastry, about 1" from the edge. Bake for about 10 minutes until the pastry has puffed. Spread dill evenly, top with cheese and arrange the asparagus spears on the top in a single layer. Bake for about 15 minutes until cheese is melted and pastry is browned.

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