Yield: 4 servings
|1 pounds||Asparagus; peeled, trimmed|
|1 teaspoon||Butter and olive oil|
|3 ounces||Fresh morels or other mushrooms; cleaned, halved|
|½ \N||Shallot; minced|
|1 cup||Fresh green peas|
|1 cup||Trimmed: snow peas & sugar snap peas|
|¼ cup||Vegetable broth or water|
|1 tablespoon||Chopped fresh marjoram|
|¼ teaspoon||Salt or to taste|
|\N \N||Freshly ground black pepper; to taste|
|1 pounds||Bowtie pasta; cooked|
|¼ cup||Freshly grated Parmesan cheese|
|2 \N||Green onions; thinly sliced|
Prepare grill or heat oven to 450 degrees. Toss asparagus in oil; grill or roast in oven until tender, about 8 minutes, turning once. (For grilling, use narrow rack or pin asparagus spears together with wooden skewers to keep from falling through grill rack.) Slice into 1-inch pieces; set aside.
Heat butter in large skillet over heat until it begins to brown. Add morels and shallot; cook stirring often, just until shallots are tranlucent, about 3 minutes. Add peas, broth, and marjoram. Season with salt and pepper to taste. Cover; cook unitl peas are barely tender. Uncover, add asparagus, and cook until peas are tender. Toss vegetables and pasta in large serving bowl. Sprinkle with cheese and onions.
NOTES : This easy dish highlights the best of spring's bounty: asparagus, morel mushrooms, and peas. If it's too early for fresh peas in your area, substitute frozen. Other mushrooms can be used in place of morels.
Recipe by: Chicago Tribune
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