This #homemadeMonday brings you the recipe that made me fall in love with asparagus. I have to credit it (or a healthier version of it) to my friend Danny who first cooked it for me on a summer day in Berlin. Danny is an excellent chef and so is his brother who cooks in some of the best restaurants in Tel Aviv. Back then, Danny steamed the asparagus, and while I usually do that too, this time I decided to sautée it in butter. The blend of tastes (the assertive, slightly bitter asparagus combined with the salty, pickled feta) goes excellently with both butter and olive oil. I actually used both this time. This simple recipe literally only has 4 ingredients + salt/pepper and the optional olive oil. And even though I started eating more asparagus since, this remains my favourite use of it!
200 g penne (any pasta will do though)
10 stems of asparagus
100 g feta cheese
a tbsp butter
two pinches of salt
one pinch of pepper
olive oil to season
1. Add your pasta to a pot of boiling water + some salt and a little bit of olive oil. Boil according to the package instructions.
2. While your pasta is boiling, wash the asparagus and cut the white part of the stem off. Next, chop the asparagus into 1cm long pieces.
3. Melt a tablespoon of butter into a pan and add the asparagus to it. Season with a pinch of salt and half a pinch of black pepper. Fry on medium to low heat for seven minutes.
4. Cut the feta cheese into cubes.
5. Mix the pasta with the asparagus and feta and season with one pinch of salt, half of pepper and olive oil.