I was quite chuffed Sunday morning (pleased with myself) because I managed to catch two fruit flies; usually I can't get anywhere near them. We get lots of the damned things in the summer months (well they say it's summer) and last year some of you may remember I bought an apple which is actually a fly trap. It does work, but not brilliantly so we still get them flitting around the place. God forbid we should throw a banana skin in the garbage, they home on it almost instantly. We frequently spray Raid in the garbage can to stop them. We have had a plague of them in the bathroom before now and they seemed to be coming from the overspill hole. Luckily this has only happened the once. This picture shows an apple trap somewhat more ornate than ours. There is an attractant inside and a sticky ring of card to catch them. The idea is to put it with fruit.
Would you believe there are only a few days to go now and I will stop posting asparagus recipes until next year. I will be getting my last asparagus on Tuesday and although I will be enjoying it for a while longer, I probably won't post asparagus recipes after June is out.
French Onion and Asparagus Pasta
In this irresistible, fragrant dinner, the flavors of French onion soup are combined with pasta and asparagus. It's a big hit in our family, and something even my picky kids will eat!
Ingredients
1 stick butter
2 large onions, thinly sliced
2 cloves minced garlic
2 sprigs fresh thyme
1 bay leaf
salt and pepper to taste
12 oz penne pasta
1 lb asparagus spears, ends trimmed, sliced into thirds
2 Tbsp flour
1 14.5-oz can beef stock
1/4 cup Heavy Cream
1 cup shredded mozzarella cheese
2 Tbsp Olive Oil
1 cup seasoned breadcrumbs
2 large onions, thinly sliced
2 cloves minced garlic
2 sprigs fresh thyme
1 bay leaf
salt and pepper to taste
12 oz penne pasta
1 lb asparagus spears, ends trimmed, sliced into thirds
2 Tbsp flour
1 14.5-oz can beef stock
1/4 cup Heavy Cream
1 cup shredded mozzarella cheese
2 Tbsp Olive Oil
1 cup seasoned breadcrumbs
Preparation
1. Melt butter in a Dutch oven or large skillet. Add onions, garlic, thyme and bay leaf; season with salt and pepper. Cover and cook over medium-low heat, stirring frequently, until onions are softened and caramel in color, about 30 minutes.
2. Meanwhile, cook pasta according to directions on package in boiling salted water. During the last 4 minutes of cooking, stir in asparagus spears. Drain pasta and asparagus; set aside and keep warm.
3. When onions are caramelized, stir in flour until coated. Stir in beef stock, scraping browned bits from the bottom of the pan. Heat to boiling, then reduce heat to low and simmer 10 minutes. Stir in heavy cream. Add onions and sauce to the reserved pasta and asparagus.
4. Spread the pasta in an oven-safe dish. Sprinkle with mozzarella cheese.
5. Combine olive oil and breadcrumbs; sprinkle evenly over cheese.
6. Broil in the oven until the breadcrumbs begin to brown and the cheese is melted, 3-5 minutes. Serve immediately
2. Meanwhile, cook pasta according to directions on package in boiling salted water. During the last 4 minutes of cooking, stir in asparagus spears. Drain pasta and asparagus; set aside and keep warm.
3. When onions are caramelized, stir in flour until coated. Stir in beef stock, scraping browned bits from the bottom of the pan. Heat to boiling, then reduce heat to low and simmer 10 minutes. Stir in heavy cream. Add onions and sauce to the reserved pasta and asparagus.
4. Spread the pasta in an oven-safe dish. Sprinkle with mozzarella cheese.
5. Combine olive oil and breadcrumbs; sprinkle evenly over cheese.
6. Broil in the oven until the breadcrumbs begin to brown and the cheese is melted, 3-5 minutes. Serve immediately
Have a great day.
