Cooking for One: Linguine with Asparagus and Leeks

John and I have been married a little over a week. Our wedding day was, simply, the best day of my life. We did not want a big event, though many friends and family who weren’t at the ceremony have let us know in in no uncertain terms that they expect to be able to celebrate at a reception, which we promise they will. We were married in the New York City Hall marriage bureau which I am convinced is the happiest government office in New York City and maybe the only happy government office anywhere. We asked one dear friend each to contribute to a specific element of the event based on their interests and talents – flowers, cake, celebration luncheon, photos, and legalities. This was just how I’d envisioned my wedding day when I dared to dream about having one: a collaborative effort to conceive and realize an event that is both dignified and celebratory. The support and love from our marriage party were truly breathtaking, and that which poured forth from our friends and family once we announced was truly heartening. Thank you, all.

After 21 years together, John and I were already partnered, but soon, circumstances will draw us apart for a while. After the marriage and a day or two of celebration and recovery, we returned to Los Angeles for a week of togetherness before I return to New York while John remains in LA. We will see each other over the summer, but as I write this, I find myself experiencing two reactions that are seem contradictory but are really complimentary. Perhaps it’s appropriate for the month of Gemini – ironically and knowingly the traditional month for marriages – but while the separation is painful, being married actually makes the bond feel stronger across distances of time and space. It’s as if the simple act of union strengthens us against the fact of the continent that is between us.

Among the complications for time apart is the simple, vital skill of feeding oneself. Anyone who dines solo will confirm that it is easy to slip when cooking for one.  The cereal box and soup can beckon, and that is provided one isn’t simply heeding the siren’s call of the ice cream carton.

When John and I began this journey of living bi-coastally, I knew it would work its way into Urban Home Blog. It has to: if I live it, I write about it. And so I began writing a new area of content: cooking for one. Here I publish good, simple recipes for solo diners, who deserve the same good food that everyone does and who benefit – as everyone does – from engaging the simple, vial act of taking care of themselves.

This’ month’s cooking for one embraces the juxtapositions of June: of spring sliding into summer, of dualities forged into unity. It is a pasta dish that is both rich and light, alive with fresh veggies but anchored by staunch carbs. Asparagus and leeks nestle together in a tangle of ribbony pasta. Once you’ve mastered this simple recipe you can get creative with it, adding anything from sautéed fennel to toasted walnuts to the toss. This plate is simple to make and good to eat -- and when you find yourself cooking for two, it can be doubled. 

LINGUINE WITH ASPARAGUS AND LEEKS

Whenever possible, obtain fresh vegetables from your own garden, a farm stand or farmers market. Wherever you obtain them, fresh leeks should be creamy white fading to green with a springy quality when you gently bend them; a little dirt is okay. Do not use leeks that evidence overly wrinkled skin, a rubbery quality, or yellow or brown discoloration. Fresh asparagus should be bunched and standing in water. Look for vivid green stalks that display a crisp quality when you gently bend them; a little purple coloring is acceptable. If you are not going to cook the asparagus the day you obtain it, stand the bunch upright in a glass or small bowl and fill the vessel with water or apple juice to just above the cut ends of the stalks. 

1 – 2 medium leeks

1 bunch pencil asparagus

Extra virgin olive oil

2 medium cloves garlic

1 teaspoon dried oregano

Hot pepper flakes

Freshly ground black pepper

1 box dried linguine

2 cups chicken stock, either homemade or low-sodium canned

Grated Parmigiano-Reggiano for serving 

1. Place a large saucepan on the stovetop. Measure 1-1/2 cups chicken stock into the pot. Fill the pot with water to about ¼ from the top. Place the box of pasta safely near the pot. Cover the pot and turn the burner to medium.

2. Align the leeks side-by-side on a clean cutting board. Use a sharp knife to cut off and discard the root ends of the leeks. Moving up the body of the leeks, cut the white and pale green parts of the leeks into coins about 1/4" inch wide; stop when you get to the rough dark green upper leaves. Set the dark green upper leaves aside for composting or to clean and use for sachets des epices.

3. Scrape the white and pale green leek coins into a bowl. Do not worry if they are gritty. Cover the leeks with cold water and set the bowl aside. As you work, check the water every few minutes. When it is cloudy, empty the bowl of water by tilting it toward your hand and using your hand as a dam to keep the leeks from tumbling out. Refill with water and check again a few minutes later. Within two or three changes of water, the water should stay clear and the leeks will be clean of grit.

4. Once the water is clear, tumble the leeks into a colander and rinse the leeks a final time. Shake the colander and set aside to drain.

5. While the leeks are soaking, wipe down the cutting board if it is gritty. Working one stalk at a time, feel down the stalk until you encounter a place where the stalk becomes fibrous. Snap the stalk at this spot. Set the snaps aside for composting.

6. Once you have snapped all of the asparagus, use a sharp knife to cut each stalk into bite-sized pieces.  Scrape the asparagus into a colander and rinse the asparagus under cool water.

7. Place a medium or large sauté pan on the stovetop.  Add a five count of olive oil to the pan.

8.  Peel the garlic and remove the root end. Half each clove; remove and discard any sprouting from the center. Use a garlic press to add the halved garlic to the pan. Sprinkled the dried oregano and a pinch of red pepper flakes into the pan.

9. Turn the burner under the sauté pan to medium. Lift the lid off of the pasta pot to carefully check the water. It should be just beginning to boil.

10. Once the pasta water begins to boil, carefully stir ½ of the dried past into the water. Use a wooden spoon to separate the strands. Cook the pasta according to the package directions, typically about 10 minutes, checking occasionally to separate the strands.

11. While the pasta is cooking, stir the garlic and spices in the sauté pan. Once the oil starts to smoke and the spices give off their fragrance, carefully add the drained leeks to the pan. Use a silicon spatula to stir the leeks in the pan so that they are coated with the fragrant oil.

12. Increase the heat to medium high. Cook the leeks, stirring frequently, one minute.

13. Add the asparagus to the sauté pan.  Stir the asparagus so that they are coated with oil and leeks. Cook the mixture, stirring frequently, one to two minutes until the vegetables give off their fragrance.

14. After two minutes, carefully pour the remaining ½ cup chicken stock down the side of the sauté pan into the vegetable mixture. Stir the mixture quickly to incorporate all of the ingredients. Cover the pan.

15. Once the pasta is cooked to al dente, drain the pasta. Remove the lid from the sauté pan and add the drained pasta to the pan. Use the silicon spatula to mix the pasta and sauce together. Cook another minute, stirring frequently to ensure that the pasta doesn’t stick to the pan.

16. Once the dish is cooked through, place a nice portion into a deep bowl. Season with fresh black pepper and grated Parmigiano-Reggiano. Serve immediately.