Last week definitely felt like the finale of winter and the burgeoning of spring.
This week however, has all my daffodils and crocuses in a tizzy.
With a high of 45 degrees today with a light rain, I was not thinking of digging, planting and mulching, that’s for sure.
Instead I was thinking of curling up with a good book, and building a huge roaring fire in the fireplace.
In the kitchen, we are supposed to be putting away all those recipes that call for slow braising, roasting and stewing.
In favor of lighter, cleaner, fresher tastes.
With that in mind (and the low temps) we opted for a compromise last night.
Petite spring peas and vibrant asparagus pay homage to springtime, add some earthy mushrooms and a hefty dose of cream and cheese and we hopefully bid adieu to winter.
A ying and yang of the seasons if you will.
- 1 pound box of penne rigate
- 1 bunch thin aparagus
- 3 tablespoons olive oil, plus a drizzle for grilling
- 3 medium shallots, minced
- 2 cups sliced baby bella mushrooms
- 2 1/4 cups cream
- 1 cup fresh baby peas, or 10 oz frozen bag
- 3/4 cup grated Parmigiano-Reggiano cheese
- 3 Tbs parsley, finely chopped