The Intentional Minimalist prepares a Zesty Wild Leek, Asparagus & Egg Pasta that is packed full of protein and local ingredients!
- 9 Bean Rows asparagus
- 9 Bean Rows wild leeks
- 9 Bean Rows garlic scapes
- 9 Bean Rows eggs
- Cabin Creek Farm & Bakery gluten-free egg noodles
- Leelanau Cheese raclette (optional)
- Wild leek infused olive oil (recipe link)
- Lemon Sea salt
Bring salted water to a boil with one half teaspoon oil, toss in pasta and cook pasta al dente, drain (reserving one cup pasta water) and set pasta aside in colander. Slice two cups asparagus, one quarter cup leek whites (about 8 leeks) and leek greens into bite size pieces. Add asparagus and leek whites to warm pan with one teaspoon oil and cook for two minutes. Add one half teaspoon oil to a pan and add one egg per serving. Add one tablespoon of pasta water to side of the egg pan. Cover eggs with lid and cook until whites are done but the yokes are a tad runny. Zest lemon, mince zest and juice lemon. Mince two tablespoons garlic scapes. Add pasta to asparagus mixture with lemon zest, lemon juice, one tablespoon garlic scapes and stir in one half cup pasta water. Remove pasta from heat and stir in leek greens. Taste pasta and add additional pasta water if desired. Plate pasta and top with one egg, garlic scapes and optional freshly grated cheese.