So without further a do, I mean it has been eight weeks or something now, I have a new recipe, asparagus carbonara. A dinner born as a way to help make use of the gorgeous and abundant cherry tomatoes thriving in back yard. It’s such a joy to pick a new harvest each day with Thea, to subliminally teach her where food comes from as well as recognise colours. But why the lapse in sharing this simple recipe?
Well. The cooking continues in my kitchen, but that little window when Thea has her nap that I used to reserve for writing down my recipes. Gone. Used now by me also for some daytime shuteye. And it’s not even a choice. I’d love to stay up and be productive but my body hits a wall and it’s all I can do to read Thea a story, usually Peepo, settle her into her cot and then climb into bed myself.
Daytime naps are one of life’s little luxuries though. A mini holiday during the day. And the way I like to look at it, exclusive time for me and my 20 week bump. Lying on my side, hand on tummy, feeling the tiny little kicks that never fail to make me smile. I know. Half way. And thankfully growing well.
Speaking of holidays. We are off to Fiji next week and I am so excited. Excited to spend time as three, swimming and relaxing. Spending our days at a different pace. My reading material is children’s fiction, Harry Potter and The Dream Snatcher – glorious worlds that I can easily lose myself in and may even be able to finish while away with Thea. I have also prepared a list potential restaurants, because holidays are as much about eating as they are unwinding. I know I will find inspiration for new recipes to bring home with me. Be patient until I share them.
- 1 bunch of asparagus
- about 200-300g cherry tomatoes
- a handful of black olives
- 4 clove garlic
- 1 to 2 birdseye chilli, chopped
- 30g butter
- 4 tbsp oil
- 3 egg yolks
- 2 tbsp milk
- 1/4 cup crumbled feta
- 400g spaghetti or your favourite pasta
- sea salt
- black pepper
Snap the woody ends from the asparagus and then cut the spears into three. Cook these for about 3-5 minutes in boiling water, drain and then plunge into cold water, chilled with ice if you have a spare tray handy in the freezer. This step stops the asparagus cooking so that it retains its bite and colour. When the asparagus has completely cooled, drain and dry.
Cut the cherry tomatoes in half.
Pit the olives and then slice lengthways. You can put these three items into a bowl now ready to add to the pasta later.
In another bowl, place the yolks, milk, feta, salt and pepper and mix well.
Now chop the garlic and chilli and fry gently in the oil and butter until the garlic is fragrant but not coloured.
At this stage, everything is ready and you could go and bath children, have a bath yourself, open a bottle of wine and read a magazine, do the washing up. Whatever. The point is that when everything is done up to this task, the prep can be left and then continued on with again later.
Put a large pot full of water on the stove and bring to the boil. Drop the pasta into the boiling water and cook for about 10 minutes.
While the pasta is boiling, add the asparagus, tomatoes and olives to the garlic and chilli, gently heat and keep warm.
When the pasta is done, drain and then return it to the pot in which it was cooked. Working quickly, add the asparagus mixture to the pasta and gently stir and then straight away add the yolk mixture. Continue gently stirring the pasta. The yolks will cook with the pasta’s residual heat and a glossy coating will develop over everything in the pot.
Check for seasoning and enjoy.
Like this recipe. You might like spaghetti carbonara