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Grilled Asparagus With Morels, Spring Peas, And Bowtie Pasta
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
- 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.
- 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.
- Cover; cook unitl peas are barely tender. Uncover, add in asparagus, and cook till peas are tender.
- Toss vegetables and pasta in large serving bowl. Sprinkle with cheese and onions.
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