In a former work place we had the luxury of cooking for ourselves every day. It was so much fun and also a good bonding experience. We’d form groups of 4-6 people and one person would go shopping and another would cook. We’d eat together and then the people who haven’t helped preparing cleaned up. Therefore we didn’t overdue our lunch break and still had a great lunch experience.
We also had a garden and could sit outside – which is the best. Makes me all sentimental only thinking about it.
One of my favorite recipes of that time is something a former work colleague made: green asparagus lemon pasta. I don’t actually like lemon zests but in this recipe I don’t only accept it but actually love it. It’s so refreshing and delicious.
All you need is:
– 6 green asparagus
– zests of half a lemon
– juice of half a lemon
– a few leaves of parsley
– 2 handful of pasta
– 2 Tbsp grated cheese
– 1 Tbsp olive oil
– salt, pepper
Heat two pans with salted cooking water. Put the pasta in one. Meanwhile cut the asparagus in pieces of about 3 cm. Put the tips aside and add the stems in the other pot of cooking water. Cook for 3 mins and add the asparagus tips. Cook for another 2 mins. Meanwhile chop the parsley.
Sieve the pasta and asparagus and put it in a bowl. Add the lemon zests, lemon juice, parsley, cheese and season with salt and pepper. Enjoy right away.
Now get me another plate of this fresh spring pasta!
Now. Carry on!