Month: April 2016

• Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop.
• Pour out all but 2 tablespoons of the drippings from the pot. Increase the heat under the pot to medium high. Add the onion, apples and potato. Cook, stirring frequently, until the apples are soft, about 8 minutes.
• Add the chicken broth, apple juice, and ¾ teaspoon salt and pepper to taste.
• Bring to a simmer and cook until the potato is soft, 10 to 12 minutes. Stir in all but 2 tablespoons of the cheddar until melted.
• Work in batches, transfer the soup to a blender and puree. Then return the soup to the pot and season with salt and pepper.
• Top with croutons, bacon, chives and a bit more pepper.

Preparing the Asparagus

• Bring a large bowl of salted ice water to a boil. Zest and juice lemon. Wash and dry the basil and parsley. Peel the garlic clove. Grate the cheeses. Wash the asparagus, then trim the ends off.
• Take a large bowl and fill it half way with ice water.
• Add the asparagus to the boiling water with the garlic and cook until the asparagus is crisp-tender, about 2 minutes.
• Transfer the asparagus and garlic to the ice water. Reserve the pot of water for cooking the pasta. Keep it on the stove for later use. Let the asparagus and garlic cool, then drain and pat dry. Chop off the asparagus tips and set aside; Chop the stems about 1 1/2 inches long cutting the ends so that they are diagonal.

Preparing the Pesto

• Toast the hazelnuts in a dry skillet over medium-high heat for about 5 minutes. Transfer to a food processor and let cool. Pulse until roughly chopped.
• Add the asparagus stems and garlic to the food processor; pulse until smooth.
• Add the basil and parsley. With the processor motor running slowly add the olive oil and puree just until smooth.
• Add the Pecorino, Parmesan, lemon zest and lemon juice, 1 teaspoon salt and a few grinds of pepper, pulsing until combined.

Preparing the Pasta

• Returning to the pot of water, bring it back to a boil.
• Add the pasta and cook until al dente (to the tooth) according to the package instructions. Medium sized pasta usually takes about 5-7 minutes.
• Reduce heat of the stove to low heat. Reserve 3/4 cup of the cooking water. Drain the pasta and return the pasta to the pot.
• Add the pesto, butter and the reserved asparagus tips. Toss and add the reserved cooking water as needed to keep the mixture loose while coating it with the pesto. Season with salt and pepper to taste.