As I noted in my last post it’s about time I started doing less prep work in the kitchen. I love a variety of vegetables in my food but this is what accounts for the back pain I have just started to experience. Take a look at my tom kha recipe a few posts down. That recipe I truly enjoyed but entirely too many veggies to dice up! So this recipe is the start to my easier cooking.
Here in Boulder we have an olive oil store called Oliverde. I recently ventured in and while my parents were in town we made a stop. It’s amazing the different kinds of olive oils out there. After trying an assortment they bought me a bottle of hojiblanca. A spanish oil, very silky in texture and grassy in flavor. It’s pretty wonderful. I have chosen to use this oil only where the flavor won’t get lost in a dish so this was the perfect meal to try it out. I cooked a bunch of asparagus with some tarragon ice cubes (I never use a whole thing of tarragon when I buy it so I freeze what I don’t use in ice cubes for future use) and added lemon zest, fusilli pasta, and goat cheese. I bought a local goat cheese from Haystack Mountain seasoned with dill and garlic. It is DELICIOUS! I used to hate goat cheese. I know hate is a strong word but that was my true opinion of the cheese. Now I love it! It is definitely one of my top cheeses to date. And this flavor did not disappoint. It added the perfect spice and plenty of creaminess to tie the dish together.
Asparagus & Goat Cheese Pasta
- bunch of asparagus, chopped
- 2 tbsp chopped fresh tarragon, I used 2 frozen ice cubes containing 1 tbsp in each
- zest of 1 lemon
- goat cheese, I used dill and garlic flavored from Haystack Mountain
- olive oil, I used Hojiblanca
- rice fusilli, cooked according to package
- In a nonstick sauce pan heat up a little olive oil over medium high heat. Once warm add the asparagus. Cook until just tender and add tarragon and s&p. Because I used ice cube tarragon I added them in right along with the asparagus and allowed the liquid to cook off.
- Season with lemon zest, toss in cooked pasta, a bit more olive oil, and goat cheese. Heat through and mix well.
- Serve topped with a little goat cheese and lemon zest.
I truly loved this dish. So much I ate two bowls. The olive oil was incredible especially with a little salt to bring out the flavor. And as I mentioned the goat cheese was yummy too. The tarragon and lemon zest kept the dish vibrant with their cooling flavors. I wish I had more to eat right now!