During his business trips to Los Angeles, my husband usually stays in Santa Monica and has found a very nice restaurant there, One Pico. The restaurant offers many lovely seasonal dishes with fresh ingredients, and my husband's favorite dish to get there is Asparagus Fettuccine with Meyer Lemon Butter Sauce. He has been asking me to replicate this dish, however I had to wait until the Meyer lemons would be in season as well as asparagus. Right now in March is the perfect time as the Meyer lemon season is ending and the asparagus season is just beginning.
It is still very hard finding Meyer lemons in the store even during their season, but fortunately I was a lucky winner of a Meyer lemon giveaway at Christine's Fresh Local and Best blog, and Sherry Page of Culinary Giveaways sent me a dozen Meyer lemons from her garden in Napa Valley.
This dish is simple but homemade pasta and fresh good quality ingredients, Meyer lemons and asparagus, are the key and the result is incredible.
Ingredients: (2-4 servings)
2 eggs
1 teaspoon salt
1 tablespoon olive oil
1 1/4 cup flour
1 bunch asparagus
Salt to taste
Juice of 2 Meyer lemons
2/3 cup Savignon Blanc
1 stick of butter, cut in small pieces
1 tablespoon parsley
Directions:
Whisk the eggs, salt, and olive oil together in a bowl. Place flour in the electric mixer bowl with a dough hook. Pour the egg mixture slowly into the flour as it mixes until the dough forms a ball. Dust the dough ball with a little bit of additional flour if necessary. Using a pasta maker, roll out the dough and cut into fettuccine shape. Boil in the salted water about 3 or 4 minutes. Drain.
Meanwhile, break the asparagus at the tender point. Cut into small pieces. Boil in salted water until tender, about 5-8 minutes. Drain.
In a saucepan, add wine and Meyer lemon juice, bring to boil. Add butter and cook until the butter melts, then swirl in parsley. Arrange asparagus over fettuccine, and pour the sauce all over.
I have the pleasure to host this week's BSI, Blogger Secret Ingredient, and this week's featured ingredient is ASPARAGUS!
So please submit your recipes that feature asparagus to me by Sunday, March 21st, 2010 at natasha@5starfoodie.com or leave a comment with a link to your post. Here are the guidelines:
- Participants create a unique recipe using the BSI. You can also do a dish from someone else’s recipe, but you’ll have to give credit to the source.
- You do not need to have a food blog to participate. Just email me the recipe, preferably with a picture.
- I will review the recipe and pick a winner to award a prize.
And you can also browse through previous contests hosted by these fabulous bloggers below :
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