| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Chicago | Veg09 | 4 | servings |
INGREDIENTS
| 1 | lb | Asparagus; peeled, trimmed |
| 1 | ts | 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 | tb | Chopped fresh marjoram |
| 1/4 | ts | 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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