A promise must be kept, even when it turns out to cost us more than we expected. Inconvenience does not dissolve obligation. Inconvenience makes promise-keeping all the more beautiful, even God-like. God is a promise-maker and a promise-keeper. He made us covenantal beings living in a covenantal universe. Our lives unfold with his beauty as we receive, believe, make and keep promises. It costs us. But it cost God too. His cross inspires in us the depth of personal character that doesn’t go with the flow but keeps a promise even when unforeseeable eventualities make it hard. The unforeseeableness of the future is the very reason why we make promises. It’s why promises are valuable. In a world of contingencies, promise-keeping is the glue that holds us together... Let’s cheerfully and wholeheartedly keep our word, no matter what. It’s the Christlike thing to do.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Dairy		Veg08	4	servings

INGREDIENTS

1	lb	Fettucine; cooked
1 1/2	lb	Asparagus
1/4	ts	Saffron threads
1/4	c	Olive oil; or more
1	md	Onion; minced
3/4	lb	Fresh peas; in pods, shelled
		(about 1-cup)
1	ts	Grated orange peel
2	tb	Fresh orange juice
1	ts	Salt
		Grated parmesan cheese; to taste

INSTRUCTIONS

Serves 4. Time 30 mins. Pasta: fettuccine or other long, wide shape.
McServing 641 cals 22.2% ff (15.9 g fat)
Snap off the tough ends from the asparagus spears. Cut the spears in
half lengthwise (thicker spears should be quartered), then slice them
on the bias into 1-inch pieces. Steam the asparagus until
crisp-tender, about 2 minutes. Set the cooked asparagus aside.
Set a large skillet over medium heat. When the pan is hot, add the
saffron and toast until the threads are brittle, about 1 minute. Use
the back of a spoon to grind the saffron into a fine powder right in
the pan.
Add the oil to the pan and heat briefly Add the onion and saute until
translucent, about 5 minutes. Stir in the peas, orange zest, and salt
and cook until the peas are tender, about 2 minutes. Stir in the
orange juice and the asparagus and cook just until the asparagus is
warmed through, no more than 1 minute.
Meanwhile, cook and the pasta, making sure that some water still
clings to the noodles. Toss the hot pasta with the asparagus sauce.
Mix well and transfer portions to warm pasta bowls. Serve immediately
with grated cheese passed separately.
Source PASTA E VERDURA: 140 Vegetable Sauces for Spaghetti, Fusilli,
Rigatoni, and all other Noodles BY JACK BISHOP (1996: HarperCollins;
Hard cover, no photographs). A Kitchen PATh review 29 Jun 97; fat
content estimated by MasterCook software.
Book Reviews with samples http://wizard.ucr.edu/~phannema/books.htm
Recipe by: PASTA E VERDURA; Jack Bishop (1996)
Converted by MM_Buster v2.0l.

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