Farfalle With Asparagus, Toasted Almonds, And Browned Butter

Submitted by: admin on April 2, 2020

Serves 4 To 6

Ingredients

2 tablespoons vegetable oil
1 pound asparagus, trimmed and cut into 1-inch lengths
2 shallots, sliced into thin rings
3 large garlic cloves, sliced thin
Salt
1⁄2 teaspoon pepper
6 tablespoons unsalted butter
1 cup sliced almonds
1⁄4 cup sherry vinegar
1 teaspoon minced fresh thyme
1 pound farfalle
2 ounces Parmesan cheese, grated (1 cup)

Instructions

  1. Heat oil in 12-inch nonstick skillet over high heat until just smoking. Add asparagus and cook, without stirring, until beginning to brown, about 1 minute. Stir in shallots, garlic, 1⁄2 teaspoon salt, and pepper and continue to cook, stirring often, until asparagus is crisp-tender, about 4 minutes; transfer asparagus mixture to large plate.
  2. Melt butter in now-empty skillet over medium-high heat. Add almonds and cook, stirring constantly, until toasted and browned and butter is nutty and fragrant, 1 to 2 minutes. Off heat, stir in asparagus mixture, vinegar, and thyme.
  3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot. Add asparagus mixture and 1⁄2 cup Parmesan to pasta and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve immediately, passing remaining 1⁄2 cup Parmesan separately.

TRIMMING ASPARAGUS
The tough, woody part of the stem will break off in just the right place with this method, without cutting.
Bend spear about 1 inch up from bottom until it snaps.

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