Wednesday, April 29, 2009

Green Golf, Green Asparagus

I must have come across this recipe 10 years ago. I'm not 100% certain, but I think it as in a green VW Golf on the way to Berlin, from some Canadian magazine, but I don't know which one.

My Canadian girlfriend had her parents come and visit and we all spent a holiday Thursday together. I gave the parents my tiny bachelorette apartment for the night and we were all to drive to Berlin the next day in the green VW Golf they had rented. A very simple plan. There was a parking lot next to my building; they would park the car there, we would all meet in the morning and away we would go on the Autobahn for 8 hours. The parents even brough Canadian magazines for us to read - Chatelaine, Flare, Canadian Living; it was a little colony on wheels and we were prepared. The minor glitch was that Friday is market day on that square, and all cars are towed. We all met on a public holiday, a day with such a Sunday feel that we didn't think that the car had to be gone the next day by 5am.

Our departure to Berlin was delayed and the parents discovered another part of my city: the car pound. A few hours and a couple hundred Deutsch Marks later, we were on our way. Thankfully the parents saw it as a fun story to tell when they got back home. And they still talk to me when I go over to visit.

As I've stated, I don't know exactly where this recipe comes from, but I know that this is not the original. The original calls for smoked salmon (to which I am allergic), as well as cream (to which my thighs respond negatively). Nonetheless, you can use salmon instead of shrimp and throw some cream in to make the sauce saucier. I also threw some frozen kale in last night. It made me feel like I was doing something good for myself by eating a big bowl of pasta.

Tangy Farfalle with Shrimp and Asparagus
200 g Farfalle
150g shrimp
1 Tbsp minced garlic
olive oil
1 1/2 Tbsp capers
1 lemon
1 cup chicken broth
200 g green asparagus, cut into 2" pieces
1/4 cup chopped prepared kale
1/2 cup cream (optional)
parsely or cilantro to garnish (optional)

Cook pasta.

Sautee garlic, add shrimp. Grate zest of lemon into pan, add chicken broth and asparagus. Squeeze lemon juice into pan and add cream or kale if using.

Drain pasta, toss with sauce, garnish with parsley or cilantro.

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