Campanelle with Asparagus, Basil, and Balsamic Glaze

Total Time: A little less than an hour, if I remember correctly.

Source: The New Best Recipe

Servings: 5

I forgot to take a picture of this one, so you’ll just have to use your imagination…

Asparagus was on sale last week and I was having the hardest time finding a recipe I wanted to make from our regular cookbooks. To be honest, I did a search on the Cook’s Illustrated website instead of actually looking at The New Best Recipe because the big all-in-one cookbooks always feel a bit daunting. But the search turned up a tasty looking recipe and because I generally prefer working from a cookbook rather than from my iPad when I’m in the kitchen, I checked the cookbook I usually forget about and there it was.

The recipe was pretty easy. I did all of the asparagus prep by snapping it because I was already snapping off the tough ends and found it easiest just to keep snapping it into small enough pieces. The balsamic took too long to reduce because I’m always over-cautious about simmering, but I managed to chop everything and boil the pasta while I was waiting. The balsamic glaze was a bit rich, in my opinion, but that may have had something to do with my old balsamic and possibly putting too much of it on my serving. I’d be interested in trying it again, especially because it’s so easy, if it weren’t for generally avoiding remaking dishes.


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