Name: Linguine with Spring Vegetables and Orange-Saffron Butter
Ingredients: 4 tb Butter; 1 pn Saffron soaked in; 1 tb Hot water; Salt and pepper; 1/2 lb Asparagus; 1/2 lb Shelled peas; 1 tb Olive oil; 2 Thinly sliced shallots; 1/2 Yellow pepper; thinly sliced; 1/4 c Dry white wine; 1 Orange; juice of; 1 Orange; zest of

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CATEGORY	CUISINE	TAG	YIELD
		Pasta	1	Servings

INGREDIENTS

4	tb	Butter
1	pn	Saffron soaked in
1	tb	Hot water
		Salt and pepper
1/2	lb	Asparagus
1/2	lb	Shelled peas
1	tb	Olive oil
2		Thinly sliced shallots
1/2		Yellow pepper; thinly sliced
1/4	c	Dry white wine
1		Orange; juice of
1		Orange; zest of

INSTRUCTIONS

Cream the butter with the saffron, 1/8 tsp. salt and a few pinches of
pepper. Slice the asparagus diagonally into 2-inch lengths. When the water
boils, add 1 tsp. salt. Drop the peas into the boiling water and cook for
about 90 seconds. Scoop them out and rise under cold water. Drop in the
asparagus and boil for 2-3 minutes or until just tender. Scoop them out and
rinse under cold water. Keep the water boiling. Heat the olive oil and
saute the shallots, peppers, 1/4 tsp salt, and pepper for 4-5 min. Add the
wine and orange juice for 3 more minutes. Meanwhile, cook the pasta. Reduce
the heat of the saute pan and add the asparagus, peas, a dash of salt, and
the orange zest. Drain the pasta when done, add the veggies, then toss with
the saffron butter.
busted by sooz
Posted to recipelu-digest Volume 01 Number 250 by James and Susan Kirkland
<kirkland@gj.net> on Nov 12, 1997

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