one of my favorite spring foods is asparagus. mmmm mmmm crispy, fresh, crunchy, deliciouso. so when i saw THIS recipe on one of my favorite blogs to visit, i had to try it, and was not disappointed. i'm not going to post the full recipe here, since it's all on that other site, but i'll give my insights and slight changes.the idea of absorption pasta is like risotto, you cook it by slowly adding and letting the pasta soak up the chicken broth. the result is you get a really smooth yummy light sauce. i used the last frozen quart of chicken stock i had from my great chicken butchering of last year. good thing i have two roosters in the freezer to cook up and make stock from, and one of my neighbors said he had a hen i could butcher if i wanted, homemade stock is the best.
since i live nowhere near any sort of fancy grocery store i substituted the pancetta for thick sliced bacon, and the shallots for finely chopped yellow onion.
this was such an easy, delicious meal, although the remnants didn't make the best left0vers, better to just eat is all in one meal, not hard to do since it's so tasty.
p.s. note my super cool new linen table cloth i got an nevin's thrift here in town, it's a babe.
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