Apple Pie Cinnamon Rolls

These homemade cinnamon rolls take a little bit of work but they are worth all of the effort! Enjoy this fall favorite recipe that puts a new twist on an old time classic. [click to continue…]

Peaches and Cream Pie Bars

These yummy pastry bars have a peach pie filling and creamy cheesecake center. They are drizzled in a glaze and taste just like you are biting into a peach pie! [click to continue…]

Cherry Sorbet

This Cherry Sorbet is the perfect summer treat to beat the July heat! All of the ingredients combine in your blender for a quick , easy and healthy snack that is ready in minutes! [click to continue…]

What’s better the combining pasta and asparagus? Only the fact that this dish takes less then thirty minutes and can be made in one pot! [click to continue…]

Now that asparagus is in season we try to incorporate it into as many dishes as possible around the farm! [click to continue…]

Now that it is officially springtime, asparagus will be here in a little over a month! Store this recipe away, and make it for a delicious dinner during asparagus season!

Ingredients:

  • 1 pound asparagus
  • 1/2 pound linguine
  • 4 tablespoons unsalted butter, divided
  • Coarse sea salt
  • 1 pound peeled, deveined shrimp
  • 3 tablespoons minced garlic (2 to 3 cloves)
  • 2 tablespoons minced chives, divided
  • 1/2 cup half and half
  • 1/2 cup grated Pecorino cheese
  • 4 chive blossoms
    Freshly ground pepper

Directions:

Fill a sink with cold water and submerge asparagus to dislodge any sand. Break off pale, woody ends and discard. Working from base to top, use a sharp paring knife to halve or quarter asparagus into thin strips.

Bring a large pot of water to a rapid boil. Salt water generously and cook linguine to al dente. Reserve pasta cooking water for plating.

Melt 1 tablespoon butter in a large, deep-sided skillet set over medium-high heat. Add half the asparagus, sprinkle with sea salt, and cook just until spears go slightly limp and are a vibrant green, 3 to 4 minutes. Remove, add to a plate and cook the second batch.

Melt another tablespoon of butter in the pan, add half the shrimp, sprinkle with sea salt, and cook just until shrimp pinks up and the skin edges golden, about 2 minutes per side. Remove cooked shrimp to a plate and cook second batch.

Turn heat to low, add remaining 2 tablespoons butter to the pan, and when melted, stir in garlic and chives; sauté for 1 minute. Stirring constantly, pour in half and half. Sprinkle in Pecorino, stirring until cheese has melted. Fold in cooked asparagus and shrimp.

To serve, twist linguine into shallow bowls, top with cream sauce, using reserved pasta water to loosen the sauce if needed. Top with asparagus and shrimp. Finish dish with chive blossom petals and a twist of pepper. Serve immediately.
Recipe Source: The Kitchn

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