Spaghetti with Seared Asparagus

Toss spaghetti with panko bread crumb-coated white asparagus for a restaurant-quality vegetarian dinner.

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5.0 by 3 people

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  • Makes: 6 servings
  • Serving Size: 3/4 cup side dish servings
  • Makes: 5 cups
  • Total Time: 45 mins

Spaghetti with Seared Asparagus

Directions

  1. Cook pasta according to package directions. Drain, reserving 1 cup cooking liquid; set aside.
  2. In a deep 12-inch skillet heat oil and butter over medium-high heat. Add asparagus; cook 5 minutes or until almost tender and beginning to blister, stirring occasionally. (Butter will turn golden brown.) Add garlic; cook 1 to 2 minutes, until garlic is golden and asparagus is blistered.
  3. Meanwhile, heat a small skillet over medium heat. Add hazelnuts and panko. Cook 8 minutes or until golden, stirring occasionally. Remove from heat; transfer to a bowl. Stir in cheese.
  4. Add spaghetti, lemon juice, peppercorns, and salt to skillet with asparagus; toss to combine. Add enough reserved cooking liquid to reach desired consistency. Sprinkle with half the panko mixture; toss again. Top with remaining panko mixture. If desired, drizzle with hazelnut oil. Sprinkle with parsley. Makes 6 servings. *Tip: To toast nuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake 10 minutes or until golden, stirring once. Transfer to a kitchen towel. Rub to remove skins.

From the Test Kitchen

*

To toast hazelnuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake about 10 minutes or until slightly golden, stirring once. Place warm nuts on a clean kitchen towel. Rub the nuts with the towel to remove the loose skins.

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Nutrition Facts (Spaghetti with Seared Asparagus)

  • Per serving:
  • 305 kcal ,
  • 15 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 16 mg chol. ,
  • 254 mg sodium ,
  • 35 g carb. ,
  • 3 g fiber ,
  • 3 g sugar ,
  • 9 g pro.
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Reviews (1)

3 Ratings
200 Days Ago
5.0
For this recipe I omitted the nuts because I don't particularly care for nuts in my pasta dishes and it was wonderful! I also added crushed red pepper flakes for a hint of spice. So good!

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