It’s fun this time of year to wander through your local grocery store or Farmer’s Market and design a meal with what seasonal treasures you can find.  For me, the tasty treasures I came across were white asparagus and enormous portobello mushroom caps.  With a bag of pasta, frozen peas, fresh basil and a container of crème fraîche at home already, I decided to roast the white asparagus with its green counterpart, sliced garlic, sliced portobellos and some lemon zest.  I tossed these yummy roasted veggies together with some broken lasagna noodles, fresh basil and a mixture of lemon juice, decadent  crème fraîche and a drizzle of truffle oil. The mixture of flavors here was incredible, and the creamy sauce coated each bite perfectly.  A sprinkling of grated Pecorino cheese later and a seasonal, creative dinner was served.

(To view this recipe, click on the blue title of the blog post above*)

Tagged: asparagus, broken lasagna, creme fraiche, fresh basil, garlic, green peas, lemon juice, lemon zest, pasta, portobello mushrooms, roasted vegetables, truffle oil, vegetarian, white asparagus