Rosemary Spaghetti with Roasted Asparagus
(Melissa’s Everyday Cooking with Organic Produce)
Here is the original recipe, as in the book. I used a lemon-infused olive oil and added diced chicken. This serves about 4-6 people.
1 pound asparagus, trimmed 2 tablespoons extra-virgin olive oil 1⁄2 teaspoon coarse salt, such as kosher 5 tablespoons unsalted butter, divided use (see Cook’s Note) 1 large yellow onion, coarsely chopped 5 medium cloves garlic, sliced 1 1⁄2 cups chicken broth or vegetable broth 1 1⁄2 tablespoons chopped fresh rosemary leaves 1 pound spaghetti, thick spaghetti preferred 1⁄4 cup freshly grated Parmesan cheese, plus cheese for optional topping Salt and freshly ground black pepper Garnish: 8 sprigs fresh rosemary
- Adjust oven rack to upper third of oven. Preheat oven to 400 degrees F. Spread asparagus on rimmed baking sheet in a single layer; brush with oil and sprinkle with salt. Roast until fork-tender, about 7 to 12 minutes, shaking pan halfway through cooking to redistribute stalks (roasting time varies depending on thickness of asparagus). Cut stalks into 1 1/2-inch pieces. Set aside.
- In large, deep skillet melt 4 tablespoons butter on medium-low heat. Add onion and cook until nicely browned, about 15 minutes. Add garlic and cook 1 minute. Add chicken broth or vegetable broth and chopped rosemary; increase heat to high and reduce by half.
- Meanwhile, bring large pot of salted water to boil on high heat. Add spaghetti and cook according to package directions until al dente (tender with a little bite); drain, reserving 2 tablespoons pasta water.
- Add pasta and reserved cooking water to butter mixture. Add cheese, 1 tablespoon butter and asparagus. Gently toss. Season with salt and plenty of pepper. Garnish each serving with rosemary sprig.
Inner Chef Note: I made a homemade Roasted Garlic Butter:
Cut about 1/3 of the top of a large garlic bunch, drizzle a little Extra Virgin Olive Oil on the cut part and wrap garlic bunch in foil, open side up. Open foil just a bit so that the garlic can caramelize. Bake in a 400 degree oven for about 35-45 minutes, until garlic is tender. remove from oven and let rest. When cool enough to handle, squeeze garlic from paper. Add to unsalted butter and enjoy.