One of the things I miss about the midwest is the slow transition into spring. I know I've been showing (flaunting) all the wonderful weather in California but coming home to Illinois for a few days made me realize how much I appreciate the renewal season a bit more when it comes on the heals of a cold winter and takes it's sweet time of arriving.
While home I was able to pop in and visit my close friend who has done me proud (hi Brittany!) She has a garden, a cute chicken coop, and horses. She's probably lucky I didn't just move in with her (because she also has the cutest 2 year old that has more spunk than five adults put together.) It was so fun to see everything and while her garden is slowly arriving, the asparagus has shot up.
This pasta dish is one of my quintessential spring dish (right along with the ricotta gnocchi with peas and herbed-lemon butter I whipped up for The Kitchn). Crème Fraîche is slightly newer to my kitchen but I'm finding 101 ways to use it. The tang is a the perfect compliment to the brght lemon and sweet honey. Plus, it makes for a creamy pasta dish without a lot of hassle!
PrintFor added protein grill some tofu or add some white beans
[Recipe developed and first appeared in San Jose Mercury News]
Love how simple this is girl!! So yummy 🙂
Wow, this looks so tasty and easy to make! Thanks!
I love the combination of honey and asparagus, so this sounds so yum!
Oh yum, I don't think you could you have created a better combination of flavors and textures. Will for sure be making this soon!
I'm definitely printing this one out for later this week. Asparagus is everywhere right now.
I totally agree with you about the season transitions. I grew up in in the SF East Bay and recently moved to Switzerland where the transition from snowy winter to blooming spring was amazing! I never knew what I was missing (but I can't help but miss the California sun). I did just buy some asparagus though and this recipe caught my eye. I think I will be making it soon, looks delish!
I love simple spring meals like this. Perfection.
I really like using crème fraîche in my cooking. This recipe looks delicious, loving the combination of dill with the honey and lemon. I haven't used wheat orzo yet so will have to give this a go.
As much as I complain about winter, I do love the changing of the seasons, which is why I could probably never be Cali-bound (though it is fun to visit!). Creamy asparagus pasta always sounds good to me. I made a version with a cream cheese base for dinner this week, but I think you're right...creme fraiche really is the way to do it justice.
I'm going to make this for my plant based client...thank you!!!
This looks delicious!!! I’ll definitely make this recipe some time next week. 😀
What a great recipe! I think I'll be trying this, thank you for posting!