Three Ways With Asparagus
WOMAN'S WEEKLY|May 25, 2021
Make the most of the British asparagus season with these recipes from Alice Zaslavsky
Samuel Goldsmith
Three Ways With Asparagus

VEGETABLE MAC ’N’ CHEESE

Oozy, asparagus-studded deliciousness in the time it takes to boil the pasta!

SERVES 4

500g (1lb 2oz) macaroni (or gluten-free pasta)

3-4 bunches (about 600g/ 1¾lb) asparagus

½ cauliflower, with leaves

100g (3½oz) butter

300g (10oz) Comté (or Gruyère or Cheddar), grated

250g (9oz) Parmesan, grated

Olive oil, for drizzling

Beurre noisette:

80g (2¾oz) butter

Handful of raw or roasted hazelnuts

1 Fill a large pan three-quarters full of water, add plenty of salt and bring to the boil. Add the macaroni, setting a timer for 3 mins before the packet says the pasta will be ready.

2 Meanwhile, snap the woody ends off the asparagus and reserve, then slice the spears into bite-sized pieces. Chop the cauliflower into fork-sized florets, and the stalks into bite-sized pieces. Cut the leaves to forkful size and reserve.

3 Melt the butter in a large non-stick saucepan.

4 When your timer goes off, pop the cauliflower into the pasta pot, then reset the timer for 2 more mins.

5 When the timer goes off again, add the asparagus spears, then reset the timer for 1 min. Scoop out and reserve a mugful of pasta water, then carefully pour the asparagus, cauliflower and pasta mixture into a colander to drain.

هذه القصة مأخوذة من طبعة May 25, 2021 من WOMAN'S WEEKLY.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

هذه القصة مأخوذة من طبعة May 25, 2021 من WOMAN'S WEEKLY.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.