When do you know that Spring has arrived?
For some people it is hearing the birds chirping in the early morning after they have been quiet all winter. For others it may be seeing the first tiny green buds on the trees or being able to take a Sunday drive with the car windows down.
For me it’s Spring when I find bright green, tender sprigs of asparagus at the local market. I always celebrate this arrival by making Pasta al Forno con Asparagi.
Pasta al Forno con Asparagi is a mild dish that showcases the taste and texture of fresh asparagus. This Spring I wanted to experiment with my normal recipe and make it extra special. I didn’t have anything in mind when the answer was delivered right to my doorstep.
Daregal Gourmet sent me a sample package of their fresh frozen herbs. (thanks a million Matt!) Fresh frozen herbs are a brilliant idea and Daregal makes them perfectly. Using Daregal herbs gives you the flavor of fresh herbs without the prep, mess or waste. You only use exactly what you need and the rest goes back in the freezer for the next time that you need fresh herbs. If you get the chance, stop by their website and see their great selection of herbs. They are very reasonably priced, absolutely delicious and convenient.
Basil, oregano, thyme and rosemary are great additions to cream sauces, so Daregal’s original blend had me covered. The addition of the herbs did not overpower the taste of the asparagus as I feared they might. Just the opposite, they complimented each other.
Celebrate Spring by whipping up a dish of Pasta al Forno con Asparagi, you can come back and thank me later.
Pasta al Forno con Asparagi
1 package of orecchiette pasta
about 2 pounds of fresh, thin stalked asparagus
1 stick of butter
1 tablespoon olive oil
10-12 ounces of ricotta cheese
6 ounces parmesan cheese, grated
3 large eggs
Daregal Original Blend fresh frozen herbs
freshly ground pepper
finely ground sea saltCut washed and cleaned asparagus into thirds. Lightly steam asparagus for five minutes. (I use the new microwave steam bags and microwave them for 3 minutes.) When asparagus has been steamed season with salt and pepper. Set aside.
Cook the orecchiette for half of the time stated on the package. Drain pasta and then return to the pan and toss with the stick of butter and 3 ounces of the parmesan cheese. (Yes, I said the whole stick)
Combine the ricotta, olive oil and 2 tablespoons of Daregal fresh frozen herbs. Set aside.
Beat together the eggs and the remaining parmesan cheese, set aside.
Grease a casserole dish and make a thin layer of pasta, then one of asparagus, then pasta and then ricotta mixture. Repeat layers making sure that the top layer is pasta.
Pour the egg and parmesan mixture over the top of the casserole. Sprinkle with extra herbs. Bake at 350 degrees for 20 to 25 minutes.
Make a nice green salad, open a bottle of wine and enjoy the flavors of Spring!
Your pasta looks so rich and creamy! I’d love to know about the herb blen with the asparagus. I bet this tastes so fresh!
That is absolutely fantastic. Nothing helps bring spring to the table like asparagus, but what a wonderful recipe to use it in. Such richness.
I like the link too. I may order some of the herb blends.
You made me drool on my keyboard
I’ve been reading about Daregal everywhere, I need to see about getting my favorite market to stock it!
This looks amazing! I’ve had asparagus three times this week. It’s season is so short, I’ve go tto enjoy it while I can.
This dish looks amazing! Great job!
I know when Spring is here when I can hear the “peepers” in the local ponds. But I have to admit that asparagus is a lot tastier than little chirping frogs.
This is a spectacular recipe–a really interesting mix of ingredients and a unique way of cooking it all up. Thanks for sharing!
Dan
Casual Kitchen
Herbs are really useful in getting nutrients naturally, some of them have medicinal properties too.:-`