Chose the asparagus version for my family's weekly meatless meal. I omitted the mint and added lemon zest. I have never cooked with leeks before and was interested in trying the flavor. My husband, who is not a fan of his forced meatless meals, LOVED it. It has a great, light flavor. It was a very quick recipe and great for that Wednesday weeknight when you are tired. Served it with toasted bread and goat cheese spread (a favorite of ours).
Served as a side to Salmon with Bacon Corn Saute from same issue. I used a little less pasta (3.5 oz total) and a little more asparagus to use up what I had and still thought the pasta to veggie ratio was good. I think depending on what you are serving it with, you could sub something else for the mint. Simple and tasty.
WOW--excellent side dish. The only change I made was to grill the aspargus and then cut into bite sized pieces before adding to the pasta. This would make a great main dish pasta salad with the addition of grilled chicken, roasted red peppers, fresh mozzarella and perhaps even some spinach. The possibilities are endless. Can't wait to try the variations.
Wow! So simple to make and the tastes blended so nicely together. Very delicate. Didn't make any changes and don't think I need to for the future. Can't wait to try the variations listed on the same page of the magazine.