| 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
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”