Recipe: Penne Carbonara with Asparagus and Green Garlic

PENNE CARBONARA WITH ASPARAGUS AND GREEN GARLIC

Serves 4.

Slender stalks of asparagus work best for this recipe. If all you can find are fat stalks, cut them in half or quarters lengthwise before chopping them. If you don't wish to serve uncooked egg whites because of the risk of salmonella, use a pasteurized egg product such as liquid egg whites, powdered egg whites or pasteurized whole eggs. From Aleta Watson.

• 1 lb. asparagus, trimmed and cut into 1-in. lengths

• 3 eggs (see note)

• 1/2 c. heavy cream

• 11/4 c. freshly grated Parmesan, divided

• 1 lb. penne pasta

• 2 tbsp. olive oil

• 1/2 lb. pancetta or bacon, diced

• Salt and freshly ground black pepper

Directions

Bring large pot of salted water to boil. Add asparagus and cook for 4 to 5 minutes until tender but still slightly crisp. Turn off heat, remove asparagus with slotted spoon and place in bowl of ice water. Cover pot and set it aside for cooking the pasta. When asparagus has cooled, drain it, and reserve.

In small bowl, beat eggs together with cream and a pinch of salt. Stir in 1/4 cup of the grated cheese and set aside.

Bring pot of water back to a boil over high heat, add penne pasta, and cook until al dente, about 12 minutes.

While pasta is cooking, heat olive oil over medium heat in a large skillet. Add pancetta, sauté for 4 minutes, until lightly browned and crisp, about 3 minutes more. Stir in reserved asparagus, season with salt and pepper and turn off heat.

When pasta is done, drain, reserving about a cup of cooking water, and add pasta to skillet with pancetta. Stir well. Pour egg, cream and mixture over all and toss rapidly until eggs have set and sauce is creamy. Thin sauce with reserved pasta water if necessary. Stir in remaining cheese and more freshly ground pepper to taste. Serve.

Nutrition information per serving:

Calories 1,290 Fat 76 g Sodium 1,910 mg

Carbohydrates 102 g Saturated fat 31 g Calcium 500 mg

Protein 49 g Cholesterol 280 mg Dietary fiber 7 g

RISOTTO WITH ASPARAGUS, MINT AND LEMON

Serves 6.

Adapted from "Cook With Jamie," by Jamie Oliver.

• 1 lb. asparagus, tough ends removed

• 2 c. low-sodium chicken stock

• 2 c. water

• 1 tbsp. extra-virgin olive oil

• 3 tbsp. butter, divided

• 1 small onion, finely chopped

• 11/2 c. arborio or carnaroli rice

• 1/2 c. vermouth or dry white wine

• 1/2 c. freshly grated Parmesan

• Handful of fresh mint, finely chopped

• Zest and juice of 1 lemon

• Sea salt and freshly ground black pepper

Directions

Remove tips from asparagus and slice stalks into thin disks.

Pour stock and water into medium saucepan and heat to low simmer. In 3-quart or larger pot, heat olive oil and 1 tablespoon butter over medium heat. Add onion and sauté until soft and translucent. Add rice and cook, stirring constantly, until all the grains are well-coated. Quickly pour in vermouth or wine and stir until it has evaporated.

Turn heat down to medium low and begin adding warmed stock to rice a ladleful (about 1/2 cup) at a time, stirring after each addition and waiting until the stock has been absorbed before adding more. Stir often enough to prevent rice from sticking to pan.

When about half the stock has been absorbed, stir in asparagus slices and tips, then continue adding stock by the ladleful and stirring until it is absorbed. About 20 minutes after you began the process, taste rice for doneness. It should be tender, but not mushy, with a bit of crunch at the center. You may not need to add all the stock. The end texture should be creamy and slightly loose.

Turn off heat and stir in remaining butter, cheese, mint and lemon zest and juice. Check seasoning and add more salt and pepper if needed. Cover pan and let risotto rest for a few minutes before serving. Pass additional Parmesan at the table.

Nutrition information per serving:

Calories 266 Fat 11 g Sodium 224 mg

Carbohydrates 32 g Saturated fat 6 g Calcium 148 mg

Protein 9 g Cholesterol 22 mg Dietary fiber 2 g

Diabetic exchanges per serving: 2 bread/starch, 1/2 lean meat, 2 fat.

ASIAN-STYLE RAW ASPARAGUS AND SOYBEAN SALAD

Serves 4 as a side dish.

From "Stonewall Kitchen Harvest," by Jim Stott, Jonathan King and Kathy Gunst.

• 1 lb. asparagus, trimmed

• 2 tbsp. Asian sesame oil

• 2 tsp. soy sauce

• 2 tsp. rice wine or white wine vinegar

• 1 tsp. grated or finely chopped ginger

• Freshly ground pepper to taste

• 1 c. edamame in pods (do not defrost if frozen)

Directions

Snap tough ends off asparagus, leaving tips intact, and peel stalks if desired. Cut asparagus in half lengthwise and then slice on diagonal into 11/2-inch pieces. Place asparagus in medium bowl and add sesame oil, soy sauce, vinegar and ginger. Season with pepper and gently toss. Let sit for about 15 minutes, but no longer than 2 hours.

Meanwhile, fill medium saucepan with water and bring to boil over high heat. Drop in edamame beans in their shells and cook 2 minutes. Drain and rinse under cold water to stop cooking. Drain again. Pop beans out of pods, to yield about 1/2 cup.

Place marinated asparagus on serving platter and sprinkle edamame over top. Serve at room temperature or chilled.

Nutrition information per serving:

Calories 102 Fat 8 g Sodium 153 mg

Carbohydrates 5 g Saturated fat 1 g Calcium 28 mg

Protein 4 g Cholesterol 0 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 vegetable, 1 1/2 fat.

ASPARAGUS AND EGGS

Serves 1.

Although this serves one, it's easily multiplied by as many servings as are needed. Use the best balsamic vinegar you have. From Gabriella Cafe in Santa Cruz, Calif.

• 1 tbsp. 5-year-old balsamic vinegar

• 1 tbsp. extra-virgin olive oil plus more for frying egg

• 1 tsp. minced garlic

• Salt and pepper

• 4 spears asparagus, tough ends removed

• 1 egg

• Pecorino Romano cheese, grated

• Aged balsamic for drizzling

• Top-quality extra-virgin olive oil for drizzling

Directions

Combine balsamic vinegar, olive oil, garlic and salt and pepper to taste in flat, rimmed dish large enough to hold trimmed asparagus. Marinate asparagus briefly in mixture. Grill drained asparagus on very hot grill or under broiler until charred outside but still a little crisp. Place asparagus on serving plate.

Fry egg over easy in olive oil so whites are cooked through but yolk is still soft. Place egg atop plated asparagus. Grate cheese generously over asparagus and eggs. Drizzle lightly with aged balsamic and your best extra-virgin olive oil.

Nutrition information per serving (with 1 tablespoon of cheese):

Calories 260 Fat 21 g Sodium 180 mg

Carbohydrates 7 g Saturated fat 5 g Calcium 134 mg

Protein 10 g Cholesterol 220 mg Dietary fiber 1 g Diabetic exchanges per serving: 1 vegetable, 1 medium-fat meat, 3 fat.

ASPARAGUS SALAD WITH CAESAR VINAIGRETTE

Serves 4.

From the new "Cooking Light Complete Cookbook."

• 20 asparagus spears (about 11/4 lb.)

• 4 c. salad greens

• 3 tbsp. tarragon vinegar

• 1 1/2 tsp. olive oil

• 1 tsp. water

• 1/2 tsp. anchovy paste

•1/8 tsp. pepper

• 1 garlic clove, minced

• 1/4 c. garlic-flavored croutons

• Chopped fresh parsley, optional

Directions

Snap off tough ends of asparagus. Steam asparagus, covered, 4 minutes or until crisp-tender. Rinse under cold water, drain well.

Arrange 1 cup greens on each of 4 plates; top each serving with 5 asparagus spears. Combine vinegar and olive oil, water, anchovy paste, pepper and garlic in a small bowl; stir well with a whisk. Drizzle 1 tablespoon vinaigrette over each serving, top each with 1 tablespoon croutons. Sprinkle with parsley, if desired.

Nutrition information per serving:

Calories 57 Fat 2 g Sodium 79 mg

Carbohydrates 7 g Saturated fat 0 g Calcium 50 mg

Protein 3 g Cholesterol 0 mg Dietary fiber 3 g Diabetic exchanges per serving: 1 vegetable, 1/2 fat.