Rigatoni With Asparagus and Blue Cheese Sauce

Rigatoni With Asparagus and Blue Cheese Sauce

Growing asparagus is a process that requires patience; it is gradual and ultimately rewarding. After years of nurturing, a healthy yield of asparagus flourishes in the garden. First, the asparagus goes to seed and establishes roots. After two or three years, the vegetable finally develops into firm stalks. After three years of growing, I picked my first asparagus. This experience rewarded me with the inspiration for this recipe. 

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serving Size: 4-6 people

1 lb rigatoni cooked 
1 lbs asparagus, cut into 1 1/2 " pieces
1 tbsp roasted garlic in olive oil or 2 cloves chopped garlic
1 1/2 cup half and half cream
1 1/2 cup grated parmesan cheese (divided)
1 cup crumbled blue cheese (your choice)
1 cup chopped parsley
3-4 pieces of fresh bread
1 grated lemon rind
Salt to taste
Pepper to taste
Olive Oil

1. Bring salted water to a boil in a large pot.

2. Once the water has come to a boil, add the rigatoni. Stir.

3. In a medium size pan, boil water. Add asparagus. Blanch for about 3-5 minutes.

4. Drain the asparagus. Add into a large bowl of water and ice. The ice will shock the asparagus and keep the beautiful green color. Let sit for 5 minutes.

5. Drain the shocked asparagus. Set aside.

6. Take 3-4 slices of bread. Chop and pulse the bread to resemble a fluffy crumb.

7. Heat a medium frying pan over medium heat. Add 1/2 tbsp garlic to pan, some olive oil, and fresh bread crumbs. Stir frequently to prevent burning.

8. In a large sauce pan at medium heat, add 1/2 tbsp garlic, half and half, and crumbled blue cheese. Stir.

9. Once your rigatoni has cooked, drain. Add to sauce. Stir.

10. Add 1 cup grated cheese. Stir.

11. Place the cooked rigatoni in a large pasta bowl. Add cooked asparagus, lemon rind, and chopped parsley. Stir.

12. Add remaining 1/2 cup grated cheese on top of pasta. Cover top with fresh grated cheese. Serve

Enjoy!

-Mattia