Being a Dietitian + Lemon Pepper Asparagus Pasta Recipe

It’s hard. It’s hard being a dietitian.

They don’t tell you this when you go to school. They don’t tell you that your life as a dietitian will be spent trying to debunk nutrition myths, defending the way you eat and hoping people will really understand that you are speaking the truth and you do know what you’re talking about.

No I’m not complaining. But as proud as I am to be a dietitian, when I meet new people I dread telling them what I do. Why? Because it inevitably leads to – oh, what do you eat or oh, what’s the best diet to lose weight or oh, you would be so proud that I haven’t had any carbs today. Sad face.

I’ve told you before, I’m not perfect. I love food and I love to eat. And I’m not afraid to say it. I don’t feel guilty about any food item I eat. Recently a dietitian friend of mine posted something on Facebook that just made me laugh. Similar to what I am telling you here, but also that she was in a way being judged for eating potato chips. Someone was so shocked that she, a dietitian, would eat potato chips! The funny part? At that moment as I was reading that post, I was putting a potato chip in my mouth! (Yeah I know, that’s not mindful eating – like I said – I’m not perfect.)

So, like I’ve said before – and she said in her post – it’s all about being balanced. I eat potato chips. I eat bacon. I eat butter. Not everyday, but I eat all those things. In fact, the only food I don’t eat is the food I don’t like. Makes sense right?

And carbs – well yes, I eat carbs. Everyday. Carbs are the body’s number one energy source – the body’s fuel. And yes, some days I eat more carbs than other days. Why? Well, because maybe that’s just what I feel like eating.

So what do you feel like eating today? Potato chips? Try this homemade recipe. Pasta? Try this springtime Lemon Pepper Asparagus Pasta. And remember, it’s all about the whole picture, not just one food you eat.

Lemon Pepper Asparagus Pasta

Author: Erin Dishes Nutrition

Ingredients

6oz of any pasta
1 bunch of green asapargus, cut into 2 inch pieces
4 slices of bacon, chopped
1 shallot, chopped fine
2 garlic scapes, chopped into 1/4 inch pieces
2 garlic cloves, minced
1 teaspoon crushed red pepper
1/4 cup white wine
1 tablespoon miso
1 tablespoon fresh basil, chiffonade
juice and zest of 1 lemon
Large pinch of salt
Fresh cracked black pepper
parmesan shavings (optional)

Instructions

Bring large pot of water to boil. Once it is boiling, add salt and pasta. Cook pasta to half of suggested cooking time. When the pasta is done, scoop out with tongs or a spider. Leave water boiling in the pot.
In a large skillet, add 1/2 tablespoon of olive oil. Once hot, add bacon and cook until crispy. Once bacon is cooked, scoop out of pan but leave the bacon fat.
Add the shallots and crushed garlic bulbs to the bacon fat, cook a few minutes. Then add the garlic scapes, crushed red pepper, lemon zest, couple turns of fresh ground pepper and partially cooked pasta.
Add the white wine and cook down.
Ladle in pasta water, one ladle at a time. You want to simmer the water and stir the pasta to bring out the starchiness.
Just before the pasta is almost cooked, add the asparagus to the boiling water and blanch for 2-4 minutes depending how thick your asparagus stalks.
Stir in the miso to the pasta and add the blanched asparagus and cooked bacon.
Cook another minute or until pasta is done.
Turn off heat. Add lemon juice and black pepper. Stir to combine.
Top with parmesan shaving and more pepper if desired.