Add Comment»
Report abuse»
Print»
|
|
|
|
|
 |
Recipe Created by: Guest
Created On: 20 Dec 2008
|
|
|
What is Grilled Asparagus with Morels, Bowtie Pasta, and Spring Peas?
|
|
|
|
|
Ingredients
|
3 lb / 1.35kg asparagus, peeled and trimmed
1 tbsp / 15mL olive oil
½ oz / 14g butter
1-1/2 oz / 45g minced shallots
12 oz / 340g halved fresh morels
10oz / 285g shelled garden peas
2 oz / 200g snow peas
7 oz / 200g snap peas
5 fl oz / 150mL vegetable stock
3 lb / 1.35kg cooked and drained bowtie pasta
1 tbsp /15mL chopped marjoram
2 tsp / 10mL kosher salt
¼ tsp / 1.25mL ground black pepper
6 oz / 170g scallions, split lengthwise and thinly sliced on the diagonal
3 oz / 85g grated dry jack cheese |
|
Directions
|
1. Toss the asparagus in the oil. Arrange on a grilling rack and grill over medium-high heat until tender and browned. Remove from the grill and slice into 1-in/ 3-cm pieces.
2. In a large sauté pan, heat the butter until it begins to turn brown. Add the shallots and morels and sauté until the shallots are translucent. Reserve.
3. For each portion: Add 1 oz / 30g of the morel mixture to the pan and warm over medium heat. Add the asparagus, garden peas, snow peas, stock, pasta, marjoram, salt, and pepper. Cover the pan and pan-steam until the vegetables are tender and the liquid has almost evaporated.
4. Garnish each portion with scallions and grated cheese. |
This Recipe is Rated: 0.0/5 (0 votes cast)
|
|
|
|
