MENU
 
 
  • Grilled Asparagus With Morels, Spring Peas, And Bowtie Pasta

    0 votes

    Ingredients

    • 1 lb asparagus, peeled, trimmed
    • 1 tsp butter and extra virgin olive oil
    • 3 ounce fresh morels or possibly other mushrooms, cleaned, halved
    • 1/2 x shallot, chopped
    • 1 c. fresh green peas
    • 1 c. trimmed: snow peas & sugar snap peas
    • 1/4 c. vegetable broth or possibly water
    • 1 Tbsp. minced fresh marjoram
    • 1/4 tsp salt or possibly to taste freshly grnd black pepper, to taste
    • 1 lb bowtie pasta, cooked
    • 1/4 c. freshly grated Parmesan cheese
    • 2 x green onions, thinly sliced

    Directions

    1. Prepare grill or possibly heat oven to 450 degrees. Toss asparagus in oil; grill or possibly roast in oven till tender, about 8 min, turning once. (For grilling, use narrow rack or possibly pin asparagus spears together with wooden skewers to keep from falling through grill rack.) Slice into 1-inch pcs; set aside.
    2. Heat butter in large skillet over heat till it begins to brown. Add in morels and shallot; cook stirring often, just till shallots are tranlucent, about 3 min. Add in peas, broth, and marjoram. Season with salt and pepper to taste.
    3. Cover; cook unitl peas are barely tender. Uncover, add in asparagus, and cook till peas are tender.
    4. Toss vegetables and pasta in large serving bowl. Sprinkle with cheese and onions.

    Similar Recipes

    Leave a review or comment