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Recipe: Grilled Asparagus With Morels, Spring Peas, and Bowtie Pasta edit
Photos
Upload a photoCreated by: Anonymous
Tags: Mushroom
edit Ingredients
1 |
pound asparagus, peeled, trimmed |
1 |
|
3 |
|
½ |
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 |
|
freshly ground black pepper, to taste |
1 |
pound bowtie pasta, cooked |
¼ |
cup freshly grated Parmesan cheese |
2 |
green onions, thinly sliced |
edit Preparation
Step 1 |
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. |
Step 2 |
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. |
Step 3 |
Cover; cook unitl peas are barely tender. Uncover, add asparagus, and cook until peas are tender. |
Step 4 |
Toss vegetables and pasta in large serving bowl. Sprinkle with cheese and onions. |
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