Food: In a great meal, textural contrast is as important as flavor. Try this creamy dish of pasta with pieces of spring asparagus 177MilkStreet
One of the pillars of great cooking is ensuring that each dish features ample textural contrast, an element as important as flavor. Once you strike the balance of sweet, salty, acidic, bitter and savory, it's crucial to consider creamy, crispy, chewy and more.
In this recipe from our book"Tuesday Nights Mediterranean," which features weeknight-friendly meals from the region, the asparagus is finely chopped in the food processor. Half is sautéed until tender and half is added later in the cooking to preserve its crisp texture. One vegetable, two textures.
Lemon zest and a squeeze of lemon juice at the table brighten up the flavors. And a quarter-cup of grated Parmesan lends a savory nuttiness that ties the flavors together. Creamy asparagus pasta.
In a large pot, bring 4 quarts water to a boil. Add 1 tablespoon salt and the pasta, then cook, stirring occasionally, until the pasta is al dente. Reserve 1 cup of the cooking water, then drain.
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