| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Chicago |
Veg09 |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Asparagus, peeled trimmed |
| 1 |
t |
Butter and olive oil |
| 3 |
oz |
Fresh morels or other |
|
|
mushrooms cleaned |
|
|
halved |
| 1/2 |
|
Shallot, minced |
| 1 |
c |
Fresh green peas |
| 1 |
c |
Trimmed: snow peas & sugar |
|
|
snap peas |
| 1/4 |
c |
Vegetable broth or water |
| 1 |
T |
Chopped fresh marjoram |
| 1/4 |
t |
Salt or to taste |
|
|
Freshly ground black pepper |
|
|
to taste |
| 1 |
lb |
Bowtie pasta, cooked |
| 1/4 |
c |
Freshly grated Parmesan |
|
|
cheese |
| 2 |
|
Green onions, thinly sliced |
INSTRUCTIONS
Prepare grill or heat oven to 450 degrees. Toss asparagus in oil;
grill or roast in oven until tender, about 8 minutes, turning once.
(For grilling, use narrow rack or pin asparagus spears together with
wooden skewers to keep from falling through grill rack.) Slice into
1-inch pieces; set aside. Heat butter in large skillet over heat until
it begins to brown. Add morels and shallot; cook stirring often, just
until shallots are tranlucent, about 3 minutes. Add peas, broth, and
marjoram. Season with salt and pepper to taste. Cover; cook unitl peas
are barely tender. Uncover, add asparagus, and cook until peas are
tender. Toss vegetables and pasta in large serving bowl. Sprinkle with
cheese and onions. NOTES : This easy dish highlights the best of
spring's bounty: asparagus, morel mushrooms, and peas. If it's too
early for fresh peas in your area, substitute frozen. Other mushrooms
can be used in place of morels. Recipe by: Chicago Tribune Converted
by MM_Buster v2.0l.
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