Tuesday 24 March
Now that asparagus is in season, we are keeping big sheaves of it in vases of water in the fridge (it is, after all, a flower shoot). And as we had a pound of white mushrooms as well, we combined the two for a spring pasta.
The asparagus was quickly boiled in the pot of water (tips last) and then fished out and drained, so the rigatoni could go in. The mushrooms were sautéed until dark and tender, and then cream, rosemary, and a drizzle of gin (for that juniper-berry boscaiola flavor, we assure you) went into the pan to thicken (a good grate of asiago helped).
The asparagus, then the pasta, got tossed in thoroughly, and that was that - and damn good too.