INGREDIENTS

INSTRUCTIONS

Makes 4 servings
Notes: If it's too early for fresh peas in your area, substitute
frozen. If you don't have a grill, roast the asparagus in a
450-degree oven.
Directions: Toss asparagus in oil and grill or roast until tender. If
grilling, use a narrow rack or pin asparagus spears together with
wooden skewers to keep them from falling through the grill rack.
Slice into 1-inch pieces and set aside.
Bring the water to a boil and add 1 tablespoon salt; add pasta and
cook until tender to the bite.
Meanwhile, heat butter in a large saute pan over medium heat until it
begins to turn brown. Add morels and shallots; cook just until
shallots are translucent. Add the 3 varieties of peas, the broth and
marjoram. Season to taste with the remaining 1/4 teaspoon salt and
the pepper. Cover and cook until peas are barely tender. Uncover, add
asparagus, and cook until asparagus is hot and peas are tender.
Drain pasta. Toss with vegetables in a large serving bowl. Sprinkle
with cheese and green onions; serve immediately.
Calories: 590, Protein: 25 grams, Total fat: 7 grams, Saturated fat:
2.4 grams, Cholesterol: 7.5 mg, Sodium: 325 mg, Carbohydrate: 110
grams, Fiber: 10 grams
Adapted from the "The Professional Chef's Techniques of Healthy
Cooking" by the Culinary Institute of America, slated to be published
next year by the Culinary Institute of America.
The recipes in the book show simple ways to add more healthful
vegetables and fruits to your diet. This easy dish highlights the
best of spring's bounty: asparagus, morels and peas.
Printed in: Oregonian FoodDay 4/20/99 -- from The Associated Press
Recipe by: 2nd ed. "The Professional Chef's Techniques of Healthy
Cooki
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