Lemon-flavored linguine with cod fish, asparagus and buffalo mozzarella cream

• 20 minutes to prepare • 20 minutes to cook • Serves 4

 

 

Mais mon ravissement était devant les asperges

Spring is the time for asparagus.
They stick out their curious tiny tips, as if to check that the warm, sunny weather is really here, and then they come out in force, conquering supermarket shelves, restaurant menus and home kitchens.
The cultivation of asparagus is very ancient and dates back at least to the Romans age, who probably also bred wild asparagus. This species has always met the interest of gourmets and it still is the main ingredient of several regional dishes.
The cultivation of asparagus is not particularly complex; asparagus is in fact a plant quite rustic and that, compared to many others, it is not particularly demanding. However, growing it requires a lot of work and it is always picked by hand. It is not a coincidence asparagus was considered a regal vegetable and served as privilege of kings and their court in days gone by.

I just adore the subtle flavor of green asparagus, bitter and sweet at the same time.
Today we will employ asparagus in combination with cod fish to accompany lemon-flavored linguine pasta. This marvelous first course (prepared according to the recipe of unpinguinoincucina) will impress your guests even more as it will be served on a bed of buffalo mozzarella cream: something you won't forget, something definitely worth celebrating so long-awaited spring time!

Here's what you will need for the 4-serving recipe:

400 g lemon-flavored linguine pasta
400 g cod fish
250 g Buffalo mozzarella cheese
100 ml milk
1 shallot
400 g asparagus
salt and pepper
EVO oil

1. Rinse the asparagus under cool water to remove any grit. Snap off the bottom inch using your fingers; the stems will naturally break where the tough woody part ends and the tender stem begins
2. Peel asparagus' tough outer skin. Cut the stems into pieces while leaving the tips whole
3. In a pan pour 1 tablespoon of EVO oil, add a finely chopped shallot, asparagus' pieces and tips, and pan-fry for 5 minutes
4. Cut the cod into pieces and add it to asparagus. Season with a pinch of salt and freshly ground pepper. Cooking for another 5 minutes
5. Boil water in a pot, add salt and once started to bubble, pour the pasta
6. Prepare the buffalo mozzarella cream: whisk buffalo mozzarella with milk until frothy. Add a pinch of salt and pepper
7. Take away one ladle of pasta cooking water and keep it aside. Then drain Linguine pasta 2 minutes before the cooking time indicated on the package and transfer them into the pan with the sauce of asparagus and cod. Stir carefully adding cooking water as needed
8. Spread a layer of buffalo mozzarella cream on the bottom of each serving plate and place a warm forkful of seasoned Linguine on top. Serve immediately!

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

Cette essence précieuse que je reconnaissais encore quand, toute la nuit qui suivait un dîner où j’en avais mangé, elles jouaient, dans leur farces poétiques et grossières comme une féerie de Shakespeare, à changer mon pot de chambre en un vase de parfum*
(Marcel Proust, Du côté de chez Swann)

*That precious quality which I should recognise again when, all night long after a dinner at which I had partaken of them, they played (lyrical and coarse in their jesting as the fairies in Shakespeare’s Dream) at transforming my humble chamberpot into a bower of aromatic perfume