| 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
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