Pasta With Asparagus and Arugula

A simple light pasta that takes full advantage of fresh spring asparagus and the slightly peppery taste of arugula.


1 pound slender asparagus spears

4 ounces arugula, rinsed, stemmed and torn into bite size pieces

1 tablespoon olive oil

1/4 cup chopped onion

3/4 cup half and half or heavy cream


pinch of nutmeg


coarse ground pepper

1 pound farfalle pasta (bowties)

zest of two lemons

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


Cut off tough ends of asparagus. Using a vegetable peeler, peel the skin from the lower half of each spear. Cut asparagus diagonally into 1-inch lengths. Set aside.
Heat olive oil in a large skillet or saucepan. Add onion and saute for 3 minutes. Mix in cream and honey. Sprinkle with nutmeg. Add salt and pepper to taste. Keep warm over very low heat. Do not boil.
Fill a large pot 3/4 full with water and bring to a boil. Add pasta and cook 4 minutes. Then add asparagus and arugula to the pot. Continue cooking until pasta tests done, about 6 more minutes. Drain well and pour into pot with cream mixture. Toss. Place in a large bowl and sprinkle with lemon zest. Serve immediately.
Serves: 4-6