| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pasta |
1 |
Servings |
INGREDIENTS
| 4 |
T |
Butter |
| 1 |
pn |
Saffron soaked in |
| 1 |
T |
Hot water |
|
|
Salt and pepper |
| 1/2 |
lb |
Asparagus |
| 1/2 |
lb |
Shelled peas |
| 1 |
T |
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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