Be forewarned, I am going to be talking about bodily functions. Well, more specifically, one bodily function: pee.
I know, I know. Ew, gross! But honestly, it isn't really. We all do it. And some of us, after eating asparagus, do it with a little stench attached.
Actually, that's not the truth. I read this article recently that stated that everybody gets stinky pee after they eat asparagus, but only 20% of the population has a gene that allows them to smell it. What a privilege, huh?
So these people who have this gene, these "Super Smellers" can pick up the scent of asparagus when they, you know, go. Or when others around them go. However, these people are often able to smell other smells that might be hidden to the rest of the population -- good smells. Which is why I am proud to say I am a super smeller. Asparagus pee, and all.
Pee aside, there is something else I should say about asparagus: You want to roast it and mix it with goat cheese and pasta and then eat a lot of it. You really, really do. Trust me.
Trust somebody who writes about pee?! Yes. Because it means I am honest. And I honestly think you will enjoy this dish.
How about you? Are you a Super Smeller? If you are, be proud. We are small group, but united we can stand strong.
Recipe adapted from Everyday Food, May 2007
- Prep Time 20 minutes
- Total Time 25 minutes
- Yield Serves 4
- 2 bunches asparagus (2 pounds total), tough ends removed
- 4 tablespoons butter, cut into small pieces
- 1 lb. fusilli
- 5-8 oz. soft goat cheese, crumbled
- 2 to 3 tablespoons snipped fresh chives, for garnish
- Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
- While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
- In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.