Attempt #40: Tagliatelle with asparagus, crispy pancetta & Parmesan

This recipe is certainly quick and easy as Jamie had introduced it in his website. While you can’t go wrong with this recipe as it is really so easy, I find it lacking in sufficient taste. It doesn’t call for garlic or onions and you have to solely rely on the quality of your olive oil, parmesan cheese in (which too much isn't that healthy) and the freshness of your pasta. In this case I can now understand why the recipe calls for FRESH egg tagliatelle pasta. Note the word FRESH. J

NOTE: Tagliatelle pastas are long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 mm to 10 mm (0.25 to 0.375 inch) wide. Tagliatelle pastas are usually made from egg and can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.

The result of my attempt as below:

 

Not a recipe that I will try again unless I am ill in bed and need a mild concoction of carbohydrate J

Jamie’s rendition:

 

Ingredients (Serves 4)
1 bunch asparagus

• 12 thin slices higher-welfare pancetta, sliced into small strips
• 500 g fresh egg tagliatelle
• 40 g Parmesan, grated
• sea salt
• freshly ground black pepper
• extra virgin olive oil

Method

Snap the woody bottoms off the asparagus stalks and throw them away.

Cut off the top 4cm of each stalk, put to one side and finely chop the remaining stalks. Heat a wide frying pan and gently fry the chopped asparagus stalks in a little olive oil with the pancetta. When the asparagus softens slightly turn the heat off and mash them roughly with the back of a fork.

Cook the tagliatelle in plenty of boiling salted water, according to pack instructions. Add the asparagus tips for the last 2 minutes of cooking time.

Drain the pasta, reserving a cup of the cooking water, and toss with the mashed asparagus and pancetta.

Stir in most of the Parmesan cheese and season with salt and pepper. If needed loosen the pasta with a little of the cooking water. Serve with the last of the Parmesan sprinkled on top.

Tip: Cooking your asparagus with the pasta is a clever way to save on time and washing up.

Attempt #11: Grilled asparagus with olive oil, lemon and parmesan

OK, I was kinda lazy and decided to try out a recipe that involves less than 5 ingredients. I was thrilled when I saw this recipe as it also involves less than 5 steps to get the entire dish done! J

The ingredients:

1.    Asparagus
2.    Olive oil
3.    Lemon
4.    Grated parmesan

The method:

You will need to wash 2 big handfuls or 800g of whichever kind of asparagus you’re using, with their woody ends snipped off.

This is a great combination. Parmesan, olive oil and lemon are wonderful with asparagus. Heat a large griddle pan and dry-griddle the asparagus spears on both sides until nicely marked. As soon as they're ready, put them on to four plates and dress with a good squeeze of lemon juice and three times as much olive oil. Season with sea salt and freshly ground black pepper to taste, then take a block of Parmesan to the table and either grate or shave some over the asparagus wtih a speed peeler.

The result:

Simple method to prepare a vege dish. In the process of preparing this dish, I have learnt the trick of shaving my asparagus with a peeler if the stems are too thick. This makes the asparagus softer and silkier rather than the strong nutty hard texture.

I did not follow the recommended ratio of lemon juice and olive oil as I didn’t want my asparagus to be too zesty nor oily. Hence, I just sprinkle an amount that suits to my taste. At the end of the day, I think that the black pepper and parmesan cheese did wonders!