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Asparagus With Morels, Spring Peas And Bowtie Pasta
Ingredients
- 1 lb asparagus, stems peeled and trimmed
- 1 tsp extra virgin olive oil
- 6 quart water
- 1 Tbsp. salt, plus 1/4 tsp. salt (divided)
- 1 lb bowtie pasta
- 1 tsp butter
- 3 ounce fresh morels, halved and rinsed
- 1 Tbsp. chopped shallots
- 1 c. green peas, fresh or possibly frzn
- 1 c. snow peas, trimmed
- 1 c. sugar snap peas, trimmed
- 1/4 c. vegetable broth or possibly water
- 1 Tbsp. fresh marjoram, minced freshly grnd black pepper
- 1/4 c. freshly grated parmesan cheese
- 1/4 c. thinly sliced green onions
Directions
- Makes 4 servings
- Notes: If it's too early for fresh peas in your area, substitute frzn. If you do not have a grill, roast the asparagus in a 450-degree oven.
- Directions: Toss asparagus in oil and grill or possibly roast till tender. If grilling, use a narrow rack or possibly pin asparagus spears together with wooden skewers to keep them from falling through the grill rack. Slice into 1-inch pcs and set aside.
- Bring the water to a boil and add in 1 Tbsp. salt; add in pasta and cook till tender to the bite.
- Meanwhile, heat butter in a large saute/fry pan over medium heat till it begins to turn brown. Add in morels and shallots; cook just till shallots are translucent/soft. Add in the 3 varieties of peas, the broth and marjoram. Season to taste with the remaining 1/4 tsp. salt and the pepper. Cover and cook till peas are barely tender. Uncover, add in asparagus, and cook till asparagus is warm and peas are tender.
- Drain pasta. Toss with vegetables in a large serving bowl. Sprinkle with cheese and green onions; serve immediately.
- grams
- the Culinary Institute of America, slated to be published next year by the
- The recipes in the book show simple ways to add in more healthful vegetables and fruits to your diet. This easy dish highlights the best of spring's bounty: asparagus, morels and peas.
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