Ah...Istria...The land of wild asparagus, Malvazija, truffles and North European tourists in huge caravans...
I adore the first!
I am head over heals in love with the second.
Unfortunately allergic to the third and...
trying to avoid the forth like the devil - especially between June and August.
I adore the first!
I am head over heals in love with the second.
Unfortunately allergic to the third and...
trying to avoid the forth like the devil - especially between June and August.
Wild asparagus are very thin and delicate, yet their taste is strong and on the bitter side. They are to be found everywhere in the forests and the rocky shores of Istria from the end of March until the beginning of Autumn! I was travelling in Istria this past weekend and I saw huge bundles of them stacked up on farmer's markets benches everywhere I went!
For this recipe I did not use wild asparagus. Because of their bitterness, I trusted the locals who cook them with eggs, as they become mellower and add taste to the eggs (here is a quick recipe for "Istrian Scrambled Eggs" ). The garden variety did the job perfectly and the dish turned out to be perfect for a light late spring lunch or dinner!
As for the wine...even though in Istria you will always find asparagus dishes paired with Malvazia, I suggest you try this dish with a nice, fresh and mineral Rose.
Asparagus, Turkey and Rosemary Pasta
Serves 4
Ingredients
225 gr pasta, uncooked
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon dried rosemary
300 gr boneless, skinless turkey breast, cut into bite-size, thin strips
16 asparagus spears, sliced thin (about 2 cups)
1/2 cup chicken stock
2 tablespoons parsley, chopped
2 tablespoons grated Parmesan cheese
Salt and freshly ground pepper to taste
Instructions
Prepare pasta according to package directions and drain.
Heat the olive oil in a deep pan over medium heat. Add garlic and rosemary and cook 15 seconds. Add the turkey and cook, tossing well, until lightly browned.
Add asparagus, chicken stock, parsley and the cooked pasta to the pan. Increase heat to high and boil, stirring occasionally, until all liquid has reduced enough to lightly cover the pasta.
Sprinkle with Parmesan, salt and pepper and toss over until the pasta and asparagus are well mixed. Serve immediately
