Spring brings lots of fresh green treats from the garden, asparagus is easily my favorite, especially because it tends to be one of the more reflux friendly vegetables. This simple 15-minute recipe is one I look forward to every year. It is easily adjusted to your taste. Almonds, for example, can easily be used in the place of hazelnuts. And of course, if you are sensitive to any of these ingredients, just leave them out. You can add things here too, wild mushrooms being an obvious candidate.
Pappardelle with Asparagus, Brown Butter and Toasted Hazelnuts
*Serves 2, easily scaled up for more
2 portions dried or fresh pasta, I prefer a wide thin noodle for this, use what you like
3 tablespoons unsalted butter
6 stalks jumbo asparagus
1/3 cup thinly sliced red onion
1/3 cup thinly sliced red bell pepper
¼ cup peeled, toasted hazelnuts, coarsely chopped
Parmesan to taste
Salt to taste and for cooking the pasta
Heat a large pot of generously salted water to cook the pasta.
Snap the tough bottoms off the asparagus and discard. Thinly slice the tender stalks on a bias, about 1/8th inch thick.
Thinly sliver both the red onion and red bell pepper.
Toast the hazelnuts and chop or crush lightly.
Cook the pasta for the number of minutes as directed on the package, or typically 2 to 3 minutes if fresh.
Strain when it reaches “al dente”.
In the meantime, heat a large sauté pan over high heat with the 3 tablespoons of unsalted butter.
When the butter sizzles and turns brown add the asparagus, onion and bell pepper.
Season with salt.
Sauté vigorously for about 2 minutes to barely soften the vegetables, add the toasted hazelnuts and toss well.
Remove from heat and verify seasoning.
Add the just cooked pasta.
Toss all together and serve.
Grate a little fresh parmesan over the top and serve.
Did you catch our first reflux friendly recipe? If not, check it out here: https://refluxgourmet.com/reflux-friendly-recipe-sauce-verte/