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Spring Asparagus Spears are cooked in Parchment Paper with Lemon Rind, Garlic, Tarragon and Butter ~ an easy method with delicious results

Spring Asparagus Cooked in Parchment Over Pasta

Spring Asparagus Spears are cooked in Parchment Paper with Lemon Rind, Garlic, Tarragon and Butter ~ an easy method with delicious results!

Ready to go on the oven, cooked in parchment paper
Open the packet of perfectly cooked asparagus with sauce baked in – and toss with pasta
A wonderful light dish which is simple to prepare. I love adding roasted Jerusalem Artichoke slices and Fresh Peas into the mix… see recipe.
Loaded with Vegetables… actually more veggies than pasta!

Spring Asparagus Spears are cooked in Parchment Paper with Lemon Rind, Garlic, Tarragon and Butter ~ an easy method with delicious results

Ingredients

2 pounds jumbo asparagus

lemon peel, from one lemon, very thin julienne 

2 large cloves fresh garlic, peeled, thinly sliced

4 tablespoons organic unsalted butter, about 12 slices

2 large sprigs fresh tarragon

¼ teaspoon sea salt

⅛ teaspoon freshly cracked black pepper

6 ounces pasta, cooked al dente – I’ve used: Gluten Free Jovial “Caserecce”

Instructions

1

Cook pasta al dente, set aside.
Roast Jerusalem Artichokes if using (see recipe below.)

2

Heat a small pot with 1 cup of water, add the julienned lemon rind, bring to a boil, turn down heat and simmer 3 minutes. Strain.

3

Preheat oven to 400 degrees.

4

Trim white, woody ends from the asparagus spears. Gently peel bottom half the spears.
Wash them well (dirt can be trapped in their heads, and dry.)

5

Use a 22″ long piece of parchment paper. Place on a rimmed baking pan.
Top with the asparagus to one side of the paper.

6

Top all over with sliced garlic. Add slices of butter over, followed by the blanched lemon rind, the sprigs of tarragon, sea salt and pepper.

7

Cover the parchment over all, roll and crimp the three ends tightly.

8

Place the pan in the hot oven and cook for 12 minutes.
(Warm pasta – add to bowl when asparagus is almost fully cooked.)

9

Remove from oven and carefully open packet. Asparagus will be crisp tender and bright green.
Slice asparagus in half if desired, and immediately pour all of the buttery & zesty sauce over warm pasta and toss.
Taste for salt and serve. Garnish with freshly chopped tarragon if desired.

10

Love peas? Add 1/2 cup warmed green peas to the dish and toss – adds another Spring flavor to the dish.

11

Jerusalem Artichokes: A knobby edible tuber with white flesh.
I love roasting Jerusalem Artichokes with this asparagus dish. They have an earthy flavor similar to artichokes.
To Roast:
Scrub the jerusalem artichokes well, Cut 1/4″ inch thick and dry them.
Preheat oven to 400 degrees.
Place them on a rimmed baking pan to fit. Rub in 2 teaspoons of neutral oil, such as expeller pressed safflower oil.

12

Sprinkle with salt and roast in the oven, turning once, a total of 20 minutes, or until cooked and just golden brown.

13

Toss into the pasta, asparagus and buttery-zesty sauce.

See BLOG for more photos and how to’s.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!

    • RICHARD SPRING
    • 7 Apr 2018
    Reply

    Sensational dish. You and it

    Ricardo Boca

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