Gluten Free Spring

So these past few weeks I have really been trying my best to have enough time to cook dinner (or at least eat it). It is a challenge to get home at a decent hour to do so! On my days off, though, I love to make it. It’s considerably my playtime. This past friday I stopped in at Whole Foods and remembered why I oh so adore spring! So many beautiful vegetables! This pasta dish is entirely gluten-free, dairy free, and can easily be vegan without the egg. I used local eggs, all organic vegetables & aromatics, and homegrown herbs.

ImageSpring Pasta Dish: (4-6p)

1 lb. Gluten Free Pasta

1 bu. Asparagus

4-6 Eggs (1 per)

1 Myer Lemon

1/2 bulb fennel (and fennel fronds to garnish)

4 clv Garlic

1 tsp chili-garlic sauce

1/4 c vegetable broth

6 sprigs Thyme

8 leaves Basil

3 Tbs Olive Oil

2 Tbs Vegan Butter

Sea Salt & Cracked Pepper

Mise en Place:

First, get two pots of hot water going for the pasta and the eggs; fill a smaller pot 2/3 of the way and a large pot completely. Wash the fennel and asparagus then slice into 1/4″ pieces. ┬áZest the lemon and cut in half. Mince the garlic, thyme, and half the basil. When the water (for the eggs) comes to a boil, turn it down to a simmer and add 2 tablespoons of vinegar. Gently crack the egg into the water once it has dropped in temperature. With a wooden spoon, hold the egg white over the egg yolk gently for about a minute; this is so when the egg has finished cooking it will be more rounded and less flat. Once the white of the egg is 95% cooked, remove it and place on a paper towel. Keep the water heated at a lower temperature to re-heat the egg.

Cook the pasta according to the box instructions. In a pan, combine the garlic, herbs, vegan butter, olive oil and allow to heat, once the garlic starts to perfume, add the Asparagus. Once it starts to become tender, add the Fennel, vegetable broth, and chili. Turn down the heat and add the cooked pasta. Toss the pasta, season with S&P, then allow to cook in the pan slightly (to meld all the ingredients together). Add the lemon zest and a little juice at the last-minute, give it a toss, and plate into a warmed pasta dish. Put the egg on a spoon and re-warm it for 30 seconds in the hot water. Place on top of the pasta. Garnish with the fennel fronds and some of the zest. A little salt atop will finish the dish.

 

Bon Appetite!

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