Pasta with roasted asparagus, shiitake mushrooms, cow’s milk ricotta cheese and soft-cooked egg
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As I mention on Facebook, this is a rendition of “pasta primavera”, one that doesn’t involve ramps or peas. And technically, it’s still spring since the solstice isn’t until next Monday.
asparagus, trimmed and slivered
shiitake mushrooms, chopped — (1)
2 chicken eggs, brought to room temperature
1/2 cup cow’s milk ricotta
freshly milled black pepper
regular olive oil
1 tsp. extra-virgin olive oil
Roast asparagus and mushrooms for 10 minutes at 350 F, with olive oil, salt and pepper.
Bring a pot of water to a simmer, drop in two room-temperature chicken eggs and boil for 10 minutes. Let cool slightly, peel and chop coarsely.
Add pasta to the same pot of water. Cook per package directions. Or you can use fresh pasta and cook until desired doneness is reached. Drain.
I used fresh ricotta from the farmer’s market (1/2 cup cow’s milk ricotta + 1 ladleful boiling water, stirred together). Supermarket ricotta cheese is okay to use (in which case you can skip the boiling water; that being said, remember to drain off some of the whey. I like fresh ricotta cheese because there’s a creamy, milky taste that’s missing in regular ricotta cheese). Add a pinch of salt, black pepper and 1 tsp. extra-virgin olive oil. Stir.
Mince some chives.
To assemble, once pasta is cooked, add directly to the roasting pan. Add ricotta cheese. Toss. Taste for salt and pepper. Plate each serving, scatter egg and chives atop, then serve at once.
Time: About 35 minutes total, including prep.
(1) — I prefer to use both stalks and caps. Slice the caps lengthwise; cut the stalks into chunks. If the mushrooms are sufficiently fresh, the stalks won’t be woody.