Recipe: Linguine with Asparagus and Capers in Lemon White Wine Sauce

Seasonal transitions are opportunities to breathe in freshness and to renew, and discover recipes that echo that lightness and spirit

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It’s time for May Day bonfires and gifting flowers to those whose spirits need lifting (including your own) — mid-spring nesting and making your surroundings pretty.

As I watch the birds and squirrels, they forage not just for food, but for decor. Functional, warm, safe and cozy; they gather bits of moss, twigs and scraps of fluff. That’s inspiration enough for me.

Opening up your heart and home, making it special for yourself, also makes it special for anyone else you wish to share your sacred personal space with.

Let’s start in the kitchen.

Turn up the music and open up your cupboards and pantry.

See what supplies need replacing, refilling and upgrading. It can be expensive to overhaul your pantry all at once. Little by little replace what you run out of with similar items, but of better quality. It will make cooking for yourself and others fun when you have a variety of fresh spices, oils and vinegars to play with.

Open up the curtains and the windows too. Light candles and string lights, day or night doesn’t matter. Bring in fresh flowers and leaves.

Put some on the table and some in your hair. Dance around a bit, hang up some art.

Next, cook something seasonal and festive, something that feeds your body, mind and spirit. They all grow hungry… nurture your best self. Nurture your nest and your nest will nurture you.

Recipe

Linguine with Asparagus and Capers in Lemon White Wine Sauce

Serves 4

Ingredients:

• 1 lb. box of your favorite pasta (I used linguine)
• 1 bunch thin or pencil asparagus washed, trimmed and cut into ½” pieces on the bias
• 1 small jar of capers (2-3.5oz) drained but not rinsed
• 1 stick (½ cup) of soy-free vegan butter
• 1 Tbsp. Olive oil
• 1 small white onion diced (about ½ cup)
• 2-3 cloves garlic minced
• Grated zest and juice of 2 lemons
• 2 cups white wine
• 1 cup of roughly chopped
• Italian parsley
• Salt to taste
• Freshly ground black pepper to taste

Directions:

1. Cook the pasta for 2 minutes (less than the suggested time on the package) and reserve 1 cup of the pasta water when draining.
2. While the pasta is cooking prep all of your vegetables, zest and juice the lemon.
3. Heat up your largest pan that can hold all of the cooked pasta on a medium flame and add the olive oil.
4. Sauteé the onions for 2-3 minutes and then add in the garlic.
5. Sauteé for another 3-4 minutes and add in the vegan butter.
6. Once that is completely melted add in the asparagus. Sauteé until bright green then taste one.
7. Next add in the wine, stir and then let it start to bubble. Lower the heat and simmer for 4-5 minutes to cook off the alcohol.
8. Next add in the capers and stir.
9. Then add pasta and reserved pasta water, gently stir to coat all of the noodles and simmer for 1-2 minutes. Taste and then add more salt if needed and black pepper to your liking. Shut off the heat and mix in the parsley.
10. Serve immediately with a salad and some warm bread.

Notes:

Asparagus is high in folic acid, Vitamins A, C, K, B1 and B6. It has antioxidant and anti-inflammatory properties and is a natural diuretic.

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You may also enjoy Lentil Pasta with Kale Pesto by Vani Hari