Grilled asparagus with morels, spring peas, and bowtie pasta

Yield: 4 servings

Measure Ingredient
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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