Mid-April marks the beginning of asparagus season. The markets in Berlin are plentiful with both white and green varieties bound in thick bundles, waiting to be bought and put to a plethora of creative culinary uses. I love asparagus prepared in any way I can get it and this is my new favorite way of enjoying the stalks. However, I can’t take credit for the asparagus noodles, though the sauce is my own, which I made from ingredients I had at the time.   The idea for the noodles came from a food magazine I’d picked up while I was waiting in the market checkout line. The thin strands were achieved with the use of a mandolin. In shopping for asparagus for this recipe I suggest that you buy thicker stalks rather than the thinner varieties. And I highly recommend that you proceed slowly whenever using a mandolin so you keep for fingers intact. But don’t worry, you’ll make up for lost time because the sauce is incredibly quick to make.

Consider serving this alongside  baked spicy-honey glazed salmon filets.

Asparagus Fettuccine with a Light Parmesan Sauce

Serves 2

Ingredients

For the fettuccine noodles:

• About ½ bundle green asparagus, roughly 10-12 stalks, washed

For the Parmesan Sauce: 

• 1 tablespoon olive oil
• 1 tablespoon whole-wheat flour
• ½ cup milk
• 3-4 tablespoons Parmesan or Grana Padano, grated; plus extra for serving
• ¼ – ½ teaspoon dried dill, or about 1 tablespoon fresh, finely minced
• ½ teaspoon salt
• ¼ teaspoon fresh ground black pepper

Instructions

Bring two cups of water to a boil, and then set the hot water aside. Meanwhile, make the asparagus noodles.   If you have thick asparagus stems start by bending the stalks toward base until the stalk snaps, usually about an inch into the stalk.   Discard the ends. Then, carefully slice the asparagus lengthwise, roughly ⅛” thick.   Place the sliced spears into a colander. Meanwhile make the sauce.

To make the sauce, heat the oil in a small saucepan over medium-low heat until melted. Next, whisk in the flour, and cook to remove the raw flour taste for about 1 minute. Then, slowly add the milk while whisking, to smooth any lumps of flour. Then, add the Parmesan, dill, salt and pepper. Check for seasonings, and add more salt if necessary. Turn off the heat, and return to the asparagus.   Next, pour the hot water into the colander of asparagus, and drain thoroughly. Add the asparagus to the sauce.   Stir and serve immediately.