Vintage Eats Recipe: 1987 Asparagus Pasta

Wow! There are definite rewards for trying old recipes. This is one of them!

It’s not often that I find a cookbook dedicated to one vegetable among my growing collection of vintage cookbooks. But when I found one dedicated to asparagus, I had to have it.

Admittedly, asparagus has not always been a popular veggie at my house. I did not grow up eating it and just began cooking it a few years ago. Now I lament the time wasted in not eating this delicious plant.

I’ve made it just to eat steamed with a little lemon juice and was satisfied with it. But this recipe elevates the simple plant to one that could be served to guests for a dinner party or get together.

I found the recipe in this cookbook : ‘Asparagus All Ways …Always’ (1987).

It was published by Celestial Arts in Berkeley, California as part of the Stockton Asparagus Festival.

Inside is printed: “This collection of recipes was gathered from the files of the California Asparagus Growers’ Association, families of the 1985 Board of Directors, friends, relatives and cookoff finalists. Treat yourself to the “Cadillac” of vegetables — and enjoy!”

There are the usual categories of recipes for a cookbook – appetizers, soups, salads. There are also pages dedicated to the history of asparagus.

Did you know asparagus has been cultivated for at least 2,500 years?

Or that the Greeks and Romans enjoyed asparagus as a food and valued it for supposed medicinal properties? If you were sick, you might drink it, bathe in it, use it as a mouthwash or in a skin plaster.

It was even prized as an aphrodisiac. Hmmm.

What is known is that asparagus is a good source of vitamins A and C and minerals potassium and phosphorous.

However you want to use asparagus and for what purposes are up to you. But I encourage you to try this delicious recipe.

I enjoyed it as being easy to fix, although admittedly a little fiddly with more than one pan involved.

But the wash-up will be worth it when you taste the results! It is silky smooth with texture from the asparagus and beans and a slight tang from the nutmeg and pepper. This is a fantastic meatless main dish, though chicken, beef strips or even fish could be added for protein.

Asparagus Pasta (Pasta E Asparagi)

1 pound asparagus, cleaned and trimmed, cut into 2-3 inch pieces

2 cans green beans, drained and cut into 2-3 inch pieces

2 tablespoons butter

½ pound pasta

2 tablespoons butter

2 tablespoons olive oil

¼ onion, finely chopped

½ pound mushrooms, sliced

½ teaspoon garlic powder or one clove garlic, minced

Salt and pepper to taste

¼ teaspoon nutmeg

2 tablespoons butter

¼ cup cream

Steam asparagus until crisp, about 5 minutes.

Add beans and toss gently with 2 tablespoons butter. Set aside.

Boil pasta to al dente. Drain.

Place 2 tablespoons butter and 2 tablespoons olive oil in large frying pan over high heat.

Add onions and mushrooms, tossing carefully.

Cook for 5-8 minutes.

Stir in garlic.

Lower heat, then add salt, pepper, and nutmeg.

Melt 2 tablespoons butter in saucepan and mix with cream.

Add to onion-mushroom mix, stirring well.

Add steamed vegetables and pasta to sauce.

Toss gently.

Yield: 4 servings