This is a favorite in our house, and somewhat elegant comfort food (definitely not light, but can be lightened). Its also unusual in that its a cooked bread and butter sauce, which was something I hadn’t discovered until this dish, which I’ve adapted, lightened, and simplified somewhat from the original recipe I found in Diane Seed’s wonderful “101 Best Pasta Sauces”.

Items
  • 1 lb Asparagus, rinsed and tough parts snapped off. If you’re new to asparagus, just hold an end in each hand and bend it until it breaks. the bottom half is the tough part, which should be discarded.
  • 3 cloves garlic, minced or grated
  • 1 lb cavatappi, gemelli, or other short, curly, and substantial dried pasta.
  • 3TB butter
  • 4TB olive oil
  • 12oz chicken or vegetable stock (avoid veggie stocks w/ tomato, as they screw up the flavors of dishes that want stock)
  • 8oz half and half
  • 1 cup bread crumbs (plain is better, but Italian-style is okay too)
  • 1 cup finely shredded Gruyere Swiss cheese
  • Salt and pepper to taste
Method
  1. Heat salted water for pasta in a large pot over high heat. While the water is heating…
  2. Place asparagus in a medium saucepan, cover with water, and cook over medium heat until asparagus is bright green, slightly tender, but still firm. Basically don’t let the water boil, or you’ll probably cook it too much, and there’s nothing worse than overcooked asparagus. Trust me on this. Drain and rinse in cold water to stop the cooking, and cut the asparagus into 2″ lengths and set aside.
  3. Return the pan to the stove and heat over medium heat. Add the butter and olive oil.
  4. When melted, add the garlic, and stir for a minute. Don’t let the garlic burn.
  5. Add most of the bread crumbs and stir. If the mixture still looks wet, add the rest. The bread crumb mixture should look like its “melting” as you stir it. If its too dry, add a little more oil. Cook for five minutes or so.
  6. While this is cooking, its probably time to start the pasta.
  7. Add the stock slowly to the sauce, stirring to combine. Cook over medium-low heat for five more minutes.
  8. Turn the heat down to low and slowly add the half and half. Stir to combine.
  9. After a minute or two slowly add the Gruyere a handful at a time, stirring constantly. You want to add it slowly to give the cheese time to melt and incorporate. When the cheese is incorporated, adjust the seasoning with salt and pepper, add the asparagus, combine, and keep covered over very low heat.
  10. When the pasta is done, drain, return to pot, and add the sauce to the pasta.
  11. Serve immediately. Serves 4-6.