After many weekends of Brussels sprouts, potatoes, carrots and kale, I finally saw asparagus at the farmer’s market. I love kale but it’s nice to finally have something new. Luckily, I had some stuff in the fridge to fix myself a quick lunch. Check out my recipe for an asparagus, shrimp pasta with miso paste.
Asparagus, Shrimp with Miso Pasta
Serves 1
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2 ounces pasta
4 stalks of asparagus cut into inch long pieces
8 shrimp
1.5 tablespoons miso paste
A handful of tarragon leaves (save the smaller ones for garnish afterwards)
Half and half (you can use cream or pasta water really)
Oil
1 knob of butter
Salt and pepper
Get a pot of water boiling for the pasta. When the water begins to boil, add salt and add the pasta. Cook the pasta according to the instructions on the box. I used fusilli and boiled it for 11mins. While the pasta is boiling, put a pan over medium heat. Add oil and the knob of butter to the pan. When the melted butter starts to bubble, add in the asparagus. Saute the asparagus for about 7 minutes or until cooked through but still has a nice crunch. 5 minutes into cooking the asparagus, add the tarragon leaves. Stir. Throw in the shrimp and cook for 2 minutes or until they just about to turn pink. Season with salt and pepper. Add miso paste and enough half and half to create the sauce. I used half and half because that’s what I have at home. A dollop of creme fraiche works well too. Try and dissolve the miso paste into the half and half. You might want to lower the flame a bit here or else the half and half gets cooked off way too quick. Add the pasta and mix well. A little too dry? Add couple tablespoons of the pasta water. Finish the dish with some fresh tarragon leaves.
Do you like asparagus? What’s your favorite way to eat them?
