There’s hardly a more glorious time of year than when the cold weather disappears and the world begins to bloom again. Spring brings lighter dishes with vibrant colors and verdant flavors. The season feels like heaven after months of chilly weather paired with endless menus of stewed brown food.
Angel hair pasta is tailor-made for spring dishes. Also known as capellini, the long, thin strands shine when lightly dressed rather than coated in heavy, chunky sauces. Their thread-like texture is best with vegetables and lean proteins. And because this pasta cooks in minutes, it’s a godsend for putting dinner on the table quickly.
The “sauce” in this recipe is comprised of the flavorful cooking juices from asparagus and salmon, plus a generous glug of olive oil, thinly sliced garlic and a blast of lemon.
There’s a bit of technique to successfully coax the lemon flavor from the fragrant, oily zest and the pungent juice. Only the zest is added to the roasting fish and asparagus because the acid from the lemon juice would cause the bright green vegetable to turn a drab grey-green. The juice is combined with the freshly drained noodles, which will soak up the citrus notes for a bright pasta dish that will awaken your taste buds after months of heavy winter meals.
Virginia Willis is a Food Network Kitchen chef, James Beard Award-winning food writer, and cookbook author. Follow her at virginiawillis.com.
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