Many of Katherine's recipes are available in her cookbook, Have Faith in Your Kitchen,
Note: the selection will change periodically, so copy these down while you
Here is Katherine's all-time favorite Spring recipe
Break off the woody ends of the asparagus. Asparagus breaks naturally at this point. Hold a spear and bend it. It will snap at the point where it becomes too tough. Then slice the spear diagonally into approximately 1 inch pieces.
Boil water for the pasta while you are sautéing the onion and garlic
in the oil and butter until golden. Cook the pasta according to the directions
on the package and drain, reserving 2 tablespoons of the cooking liquid.
Add the asparagus to the onion/garlic mixture and cook for 2 minutes, stirring if necessary. Remove from the heat and add the water, wine, and lemon juice.
Mix it with the pasta in a warmed bowl, adding the parmesan cheese, salt, and pepper to taste—or you may serve it mounded on top of each pasta portion. Serve immediately. Makes 4 portions. The butter may be omitted and replaced by olive oil.
This is one of the best preparations for the first asparagus to appear in the
spring, an elegant, yet simple recipe.
Copyright Katherine Hall Page and Proximity Internet Productions, 2007-