Sea Asparagas Spagettini with Sparkling “White Wine” Sauce

Some of my earliest and most cherished memories with my mother (aside of baking and cooking with her in the kitchen) was out in nature and/or by the ocean. Whether it was picking flowers in a field or throwing seaweed back into the salt water before heading to a dockside restaurant, it was always an adventure with her.

With that said, I figured it was about time I share a new(ish) kind of recipe on here, inspired by a recent adventure to the ocean and some soft elements of the “white wine” sauce my mom use to make on occasion.

Before diving into all the ingredients, I want to share a little bit about the new ingredient added. Now, I assume most of you know what asparagus is, but did you know there is such thing as sea asparagus? I didn’t either — that was until a recent trip to Gabriola Island (refer to previous post).

According to my plant identification book, “Sea Asparagus (scientific name Salicornia) is a class of succulent, halophytic (salt tolerant) flowering plants in the Amaranthaceae family. Salicornia is known to most commonly grow along salt marshes and beaches in areas of North America, Europe, Central Asia, and southern Africa.”

Photographed below is where we found ours — Sandwell beach located on Gabriola Island off of Vancouver Island. Our wonderful host (and personal tour guide) first introduced us to this plant, and when he insisted that we gather some to cook later, I already couldn’t wait to get my hands on it. That same evening, he kindly washed, boiled, and cooked the sea asparagus for us to try. It was so delicious, we decided to collect more the next day to bring home where I would later try my hand at cooking with it for the first time.

Normally, I don’t share first time recipes, as I prefer to develop them further, but because the sea asparagus is more of an addition and a special edition of an already developed recipe of mine and my mom’s, I couldn’t help but share it. Besides, the first time was success enough for me, and I wasn’t entirely sure when I would get another opportunity to experiment with it next.

If this recipe is of interest to you, keep reading below.

Sea Asparagus Spaghettini with Sparkling “White Wine” Sauce

Ingredients:

. 2 cups fresh picked sea asparagus

. 1 bag of spaghettini noodles

. 1 cup pasta water (saved from cooking)

. 1/2 cup (sparkling) white wine (regular white wine also works)

. 1 lemon

. 2 tbsp butter + extra for noodles

. 4 cloves of garlic (minced)

. 1/2 tsp garlic powder

. 1/2 tsp crushed red pepper flakes

. light sprinkle of fresh ground pepper

. 1 cup cherry tomatoes (chopped in half)

. 1/2 cup Asiago (grated) + more for topping (optional)

Directions:

Gather some wild sea asparagus from select locations. We found ours at Sandwell Beach, Gabriola Island (as stated above). Be sure to remove any stems and withered parts.

Set medium pot of water to boil. Don’t add salt, as the sea asparagus is already naturally salty.

While waiting for water to boil, thoroughly wash sea asparagus with cold water and apple cider vinegar (or regular vinegar).  Rinse well in colander.

Add sea asparagus to pot and boil for 5 mins, then drain boiled water and place sea asparagus back into cleaned colander.

Wash and rinse pot and refill with water. Bring to a boil (again don’t add salt). Add sea asparagus to pot for a second boil (5 mins). The second boil is for sanitary purposes, as the left over water is going to be used to cook the noodles after.

Remove sea asparagus from pot.  Keep water in pot and bring back to a boil.  Add spaghettini to pot and boil 7-8 minute (until al-dente).

While noodles are boiling, prep ingredients for sauce.

Add butter and garlic to separate skillet on medium heat. 

Gradually turn down heat as garlic simmers in butter. Then add garlic powder, crushed pepper flakes, and fresh ground pepper to skillet.

Save 1/2 cup boiled water from pasta.  Drain the rest once noodles are ready.  Place noodles back into warm pot away from the element and stir with 1 - 2 tbsp of butter.  Set aside.

Slowly add half the pasta water and white wine to sauce skillet and let simmer on medium-low heat for about 15 mins. I used a dealcoholized, sparkling white wine from Spain called VINADA that I randomly came across at my favourite gift shop. The flavour is smooth and buttery like a Chardonnay, which is perfect for this dish and for sipping (obviously). However, any white wine you use (sparkling or not) will work.

Juice and zest lemon.  Add 2 tbsp lemon juice to skillet, followed by 2 tbsp zest.  Save the rest for salad dressing (optional).

Continue to simmer sauce on low for another 15 mins and add more pasta water if needed.  In the meantime, prep side dishes of choice. I decided on garlic bread on ciabatta, topped with asiago, asiago stuffed mini bell peppers, bacon wrapped asparagus stalks, and a lightly dressed salad (also topped with asiago). All side dishes are photographed below and are all optional or interchangeable. If making garlic bread though, I highly suggest whipping in a tablespoon of the white wine sauce into your garlic butter mixture for the enhanced flavour.

Once sauce reaches desired consistency, add sea asparagus to sauce and stir.  Let simmer for 5 mins, then stir in tomatoes and shut off element.

Allow to sit for another 5 mins, then add to noodles.  Stir in 1/2 cup grated Asiago and save extra for topping (optional).

Serve your finished pasta with side dishes of choice and white wine (also optional). And if you want to keep it extra classy like me, just drink it straight from the bottle.

Have you ever cooked with sea asparagus? If so, let me know all about it on IG stories @haveyour.c.a.k.e

Happy Holidays!