PASTA WITH GARLIC
AND LOTS OF
VEGETABLES
This is a dish best made in the spring, when the bright
green vegetables are at their crispest, sweetest, and
brightest. Asparagus in particular is sweet and crisp when
first picked. As it sits out of the soil, its sugars rapidly
transform into starches. Even after a day, there is a
striking difference in its sweetness, which is why winter
asparagus—usually shipped long distances from warmer
climates—is never as good as the stuff you get from the
farmers’ market in the spring.
Of course, once you know the basic process for this dish
—blanching and chilling your vegetables, making your
garlic oil, and then combining everything at the last
minute—you can improvise, using whatever vegetables
look best.
SERVES 4 TO 6
Kosher salt
8 ounces asparagus, ends trimmed and cut on a bias into
2-inch segments
1 medium zucchini, split lengthwise and cut into ¼-inch
half-moons