CookTeaser

RECIPE

Serves 2

A CookTale

A Lamb Chop will always be a Lamb Chop. But discovering a new pasta sauce is something to crow about. This was published in 2000 by Faith Willinger, a devoted writer of Italian cookbooks, whose home is in Florence. Along with the pan grilled Lamb Chop marinated in a Balsamic Glaze, it was a delicious duo.

INGREDIENTS For the Asparagus Sauce

1 lb fresh Asparagus (ends trimmed & peeled)
1 tsp of finely grated fresh Lemon zest
1/4 cup of EVOO
4 oz of Penne
1/2 cup of grated Parmigiano-Reggiano

METHOD

1. Cut the Asparagus into 1-inch pieces, reserving tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 1 TB of Salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, & rinse under cold water. Drain Asparagus well & transfer to a food processor. Cook Asparagus tips in the same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to a colander, reserving boiling water in pot, & rinse under cold water. Drain the tips well.

2. Purée the Asparagus stems with the zest, oil, & 1/2 cup of the Asparagus cooking water. Transfer sauce to a 4-quart saucepan.

3. Cook pasta in the boiling Asparagus cooking water until it still offers some resistance, around three-fourths of the recommended cooking time. Reserve 2 cups of the cooking water& drain the pasta.

4. Add Pasta, Asparagus tips, & 1/2 cup reserved water to the Asparagus sauce & cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente & the sauce completely coats pasta. If necessary add more cooking water, 1/4 cup at a time, until the sauce coats the Pasta.

5. Stir in the Parmigiano-Reggiano & Salt & Pepper to taste. Cook, stirring, until the cheese has melted.

INGREDIENTS For the Lamb Chops

2 6-oz Loin Lamb Chops
Kosher Salt & Black Pepper
1 TB of Balsamic Glaze (available online from Roland)

METHOD

1. Season the Chops & marinate with the Balsamic Glaze.

2. Heat a cast iron grill pan to smoking & add the Chops, weighed down with a meat press. 2-1/2 minutes to a side, should bring the internal temperature to 120 de