In response to the recent call for asparagus prep ideas, here is one of my favorite vegetarian main dishes from the Union Square Cafe (New York City).
Serves 4 to 6.
4 tblsp butter
1 pound medium aspragus, peeled, trimmed and cut into 2" pieces
2 yellow bell peppers, charred, peeled and diced
2 red bell peppers, ditto
1 tsp minced garlic
1 1/2 c chicken stock
4 tsp kosher salt
3/5 pound penne
1 1/2 tblsp minced fresh thyme
2/3 c finely grated parmesan reggiano
1/8 tsp fresh ground black pepper
In a ten inch skillet over med heat, melt 2 T of the butter. Add the asparagus and cook, stirring,until tender and lightly browned, 5 to 7 minutes. Stir in the peppers and garlic and toss to heat through, 1 minute. Add the chicken stock, bring to a boil, and set aside.
Bring 1 gallon of water to a boil and add 1 tblsp kosheer salt. Add the pasta, cook to just before the al dente stage, drain.
Return the skillet to medium heat and add the penne and fresh thyme. Stir to combine the ingredients and simmer 5 to 7 minutes, or until the pasta is al dente. Stir in half the parmesan and the remaining butter, salt and pepper. Sprinkle with the remaining cheese and serve.