Recipe: Asparagus linguine with almond butter crisp
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Cooking tools:
- Pepper mill
- Grater
- Oven
- Stove
- Aluminum foil
- Mixing bowl
- Pot
- Colander
- Measuring cup
- Measuring spoon
- Saute pan
- Chef's knife
- Cutting board
- Wooden spoon
- Tongs
- Serving platter
- Plate
- Refrigerator
Ingredients
- 1 head garlic, roasted, removed from skin (see Technique 101)
- 3 ounces butter, at room temperature
- ¼ cup dry bread crumbs
- 1/4 cup grated Parmesan
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1 cup toasted sliced almonds
- 1 pound dried linguine
- 1 pound asparagus, trimmed, cut on bias into 1-inch pieces
- 1 tablespoon olive oil
- Salt
- Freshly ground black pepper
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 8 ounces baby arugula, stemmed
- 2 tablespoons julienned preserved lemon
- 2 tablespoons chiffonade of fresh mint
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