At Abingdon Olive Oil Company, we love crafting dishes that celebrate the flavors of the season, and our Asparagus Orecchiette with AOOC Madagascar Black Peppercorn Olive Oil is a springtime favorite! This vibrant dish features orecchiette pasta paired with a creamy asparagus puree, tender asparagus tips, and a peppery kick from AOOC Madagascar Black Peppercorn Olive Oil. Ready in just 35 minutes, it’s a comforting yet fresh meal for four—perfect for a cozy dinner or a light lunch.
Why AOOC Ingredients Shine
AOOC Madagascar Black Peppercorn Olive Oil adds a bold, peppery depth that enhances the fresh asparagus and creamy orecchiette, making every bite burst with flavor. This premium ingredient elevates the dish, turning a simple pasta into a gourmet experience. With AOOC, every drizzle brings quality and taste to your table!
A Fresh, Comforting Dish for Spring
This Asparagus Orecchiette is a delightful twist on classic risotto, using orecchiette pasta for a quicker, easier preparation. The asparagus puree gives it a creamy, vibrant green hue, while the tips add a tender crunch. Infused with AOOC Madagascar Black Peppercorn Olive Oil, Italian seasoning, garlic, and thyme, this dish strikes the perfect balance of fresh and comforting. It’s a fantastic way to enjoy spring produce with a peppery, herbaceous flair.
Tips for the Perfect Asparagus Orecchiette
- Asparagus Puree: Blending the asparagus with AOOC Madagascar Black Peppercorn Olive Oil and basil creates a silky, vibrant sauce—don’t skip this step for that creamy texture!
- Pasta Cooking: Add just enough broth to cover the orecchiette; you won’t need as much liquid as a traditional risotto since orecchiette cooks faster.
- Seasoning: Adjust the salt, pepper, and lemon juice to your taste—the AOOC Madagascar Black Peppercorn Olive Oil already adds a nice peppery kick.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of broth to maintain creaminess.
Pairing with AOOC Flavors
Enhance this dish with other AOOC products for a twist:
- Garlic Olive Oil: Swap AOOC Madagascar Black Peppercorn Olive Oil for AOOC Garlic Olive Oil for a savory, garlicky depth.
- Sicilian Lemon Balsamic: Drizzle with AOOC Sicilian Lemon Balsamic at the end for a bright, citrusy finish, tying into your Warm Summer Veggie Salad.
A Vibrant Meal in 35 Minutes
This Asparagus Orecchiette with AOOC Madagascar Black Peppercorn Olive Oil is a quick, flavorful way to enjoy spring asparagus. With a handful of ingredients and a blender, you’ll have a creamy, vibrant dish ready in no time. Perfect as a main or a side, this recipe is a must-try for spring dinners!
Asparagus Orecchiette with AOOC Madagascar Black Peppercorn Olive Oil
Try this Asparagus Orecchiette with AOOC Madagascar Black Peppercorn Olive Oil! A vibrant, creamy spring pasta dish with fresh asparagus, basil, and a peppery kick—ready in just 35 minutes for a healthy dinner.
Ingredients
For the Orecchiette:
- 1 bunch asparagus
- 1 white onion, diced
- 4 tbsp AOOC Madagascar Black Peppercorn Olive Oil, divided
- 4 garlic cloves, roughly chopped
- 1 cup orecchiette pasta
- 1/4 cup white wine
- 2-3 cups hot vegetable broth (just enough to cover the pasta)
- 1/2 cup basil leaves (or sub flat-leaf parsley)
- 1 lemon, zest and juice to taste
- 3/4 tsp salt, more to taste
- 1/2 tsp pepper
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp dried thyme
Optional Garnish:
- Lemon zest, basil ribbons, pecorino cheese, toasted pine nuts, chili flakes (Urfa Biber recommended), or a drizzle of olive oil
Instructions
- Prep the Asparagus: Bring a small pot of salted water to a boil. Trim the fibrous ends off the asparagus (about 1 inch from the bottom) and discard. Cut the tips off (about 1 1/2 inches) and set aside. Cut the remaining “middles” into 1-inch pieces. Reserve 1 1/2 cups of the “middles” for the puree, and add any remaining “middles” to the tips pile.
- Make the Asparagus Puree: In the boiling water, blanch the 1 1/2 cups of asparagus “middles” (not the tips) for 5 minutes until tender and vibrant. Drain, reserving 1 cup of the cooking liquid. Blend the blanched asparagus, reserved liquid, 2 tbsp AOOC Madagascar Black Peppercorn Olive Oil, and basil leaves until silky smooth. Set aside.
- Cook the Orecchiette: Heat 2 tbsp AOOC Madagascar Black Peppercorn Olive Oil in a pot or Dutch oven over medium-low heat. Add diced onion and garlic, sautéing until softened and fragrant, about 5 minutes.
- Add the Pasta: Stir in the orecchiette pasta, Italian seasoning, garlic powder, and thyme, coating it in the oil for 1 minute. Deglaze with white wine and cook until mostly evaporated, about 2 minutes.
- Simmer: Add just enough hot vegetable broth to cover the pasta (about 2-3 cups). Bring to a gentle simmer over medium-low heat, stirring occasionally, until the pasta is al dente and the broth is mostly absorbed, about 10-12 minutes. In the last 3 minutes, add the asparagus tips to cook with the pasta.
- Combine: Stir in the asparagus puree, salt, pepper, and a squeeze of lemon juice. Taste and adjust seasonings as needed. Heat gently for 1-2 minutes to meld the flavors, taking care not to overcook and lose the vibrant color.
- Serve: Divide among bowls. Garnish with lemon zest, basil ribbons, pecorino cheese, toasted pine nuts, chili flakes, or a drizzle of olive oil.
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