Saturday, January 21st, 2012
Asparagus and Linguine with Creamy Dijon Sauce
Everyone could use a vegetarian night every once in a while and this recipe is perfect for that! If you want just a little bit of extra protein try using whole wheat linguine and crumble some crunchy bacon on top to garnish. I wish I had pictures for you because not only is this recipe delicious, but it is also quite beautiful. Sadly the camera was in the baby’s room and the baby was asleep. You’ll just have to take my word for it and try it out!
- 2 tbs. butter divided
- 1 onion sliced (root to tip)
- 2 cloves garlic minced
- 1 bunch asparagus tough ends trimmed
- 1/2 C. hot water
- 2 tbs. cream cheese
- 2 tbs. dijon mustard
- 1 C. white wine (Chardonnay)
- 1 1/2 C. milk
- 1/2 C. grated parmesan cheese
- 1 lb. linguine
- fresh cracked black pepper
- Kosher salt
- Heat 1 tbs. butter in a large straight sided pan on medium, saute the onions and garlic until tender but still slightly crunchy, season with Salt and pepper about 10 minutes.
- Add asparagus and water (TIP: if you’re boiling your pasta water while you cook your asparagus and sauce, use some of the pasta water. It will already be almost boiling and will blanch the asparagus faster. If your pasta water is already seasoned DON’T add more salt) 1 tbs. butter and kosher salt. Bring to a simmer, cover leaving lid slightly ajar. Steam asparagus until almost aldente, remove and reserve. Turn the heat to medium high and continue sauteing onions uncovered until almost all of the water has evaporated.
- Stir in cream cheese and dijon mustard and allow to melt slightly. Whisk in wine, and reduce by about half. Whisk in Milk and bring to a very low simmer. Whisk in parmesan. Simmer about 5 minutes to thicken slightly. Return asparagus to pan, continue simmering until aldente. Serve asparagus and sauce over a bed of linguine.