What's Fresh

Tuna is back for the next two weeks.  This weekend, October 11th fresh Pumpkins will be available through the Pumplin Project-island children selling pumpkins to raise money for Helpline.  Now's the time to take home fresh vegetables to put up for the winter. Bring your shopping bags and stock up!

Spaghettini with Asparagus and Walnut Brown Butter

1-1/2 pounds asparagus
1 pound spaghettini
1/4 pound butter, cut into pieces
2/3 cup walnuts, chopped
2 teaspoons salt
4 cloves garlic, minced
1/4 teaspoon fresh-ground black pepper
Grated Parmesan cheese, for serving

Snap off the ends of the asparagus. Cut the asparagus stems into 1/2-inch pieces, leaving the tips intact. In a large pot of boiling, salted water, cook the spaghettini until almost done, about 5 minutes. Add the asparagus and cook until both are done, about 4 minutes longer. Drain. Meanwhile, in a small frying pan, melt the butter over low heat. Cook, stirring, for 2 minutes. Add the walnuts and salt and cook, stirring, until the butter is golden brown, about 3 minutes longer. Add the garlic and cook for 20 seconds. Stir in the pepper. Toss with the pasta and asparagus and serve with Parmesan. (4 servings) -- From Food & Wine Magazine

© 2008 Bainbridge Farmers Market