INGREDIENTS

INSTRUCTIONS

Snap off the ends of the asparagus and peel if the stalks are thick. Slice
diagonally 1/4 inch thick, leaving the tips whole. Trim and peel the spring
onions and slice them very thin. Peel and finely chop the garlic. Bring a
pot of salted water to a boil for the pasta.
In a pan big enough for the vegetables to be sauteed, not steamed, heat the
olive oil and 1 tablespoon of the butter. Add the asparagus and the spring
onions, season with salt and pepper, and saute over high heat for a few
minutes, until the vegetables are slightly browned and caramelized. Cook
the linguine.
When the vegetables are nearly done, add the garlic and cook 1 minute more.
When the vegetables are ready, pour in the vegetable stock to deglaze the
pan; add the rest of the butter off the heat, swirling the pan to thicken
the sauce. Add the chopped chervil and a squeeze of lemon. Taste for salt,
pepper, and lemon juice, and adjust if necessary. Drain the linguine, add
to the vegetables, and toss. Serve immediately on warm plates, garnished
with crumbled ricotta salata and the chervil sprigs. Serves 4 to 6.
>From: Pat Hanneman <phannema@wizard.ucr.edu> 23-Dec-97 REF:
http://www.onlinechef.com/chez.recvege.html BOOK REVIEW: Recipes and
contents from Alice Waters' newest cookbook, Chez Panisse Vegetables,
(HarperCollins Press). We found these unique recipes to be fairly simple
and healthy. What follows are samples of the kinds of recipes you would
find in this cookbook. A great addition to any home kitchen library. Posted
Lu 2/98. http://wizard.ucr.edu/~phannema/>
Recipe by: Alice Waters' Chez Panisse Vegetables
Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Feb 16,
1998

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