Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Asparagus W/morels, Spring Peas And Bowtie Pasta Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Pound(s) Asparagus, stems peeled and
trimmed
1 Teaspoon(s) Olive oil
6 Quart(s) Water
1 Tablespoon(s) Salt, plus 1/4 teaspoon
Salt
divided
1 Pound(s) Bowtie pasta
1 Teaspoon(s) Butter
3 Ounce(s) Fresh morels, halved and
Rinsed
1 Tablespoon(s) Minced shallots
1 Cup(s) Green Peas, Fresh Or Frozen
1 Cup(s) Snow peas, trimmed
1 Cup(s) Sugar snap peas, trimmed
1/4 Cup(s) Vegetable broth or water
1 Tablespoon(s) Fresh marjoram, chopped
Freshly ground black pepper
1/4 Cup(s) Freshly grated parmesan
cheese
1/4 Cup(s) Thinly sliced green onions
Directions:
Makes 4 servings Notes: If it's too early for fresh peas in your area,
substitute frozen. If you don't have a grill, roast the asparagus in a
450-degree oven. Directions: Toss asparagus in oil and grill or roast
until tender. If grilling, use a narrow rack or pin asparagus spears
together with wooden skewers to keep them from falling through the
grill rack. Slice into 1-inch pieces and set aside. Bring the water
to a boil and add 1 tablespoon salt; add pasta and cook until tender
to the bite. Meanwhile, heat butter in a large saute pan over medium
heat until it begins to turn brown. Add morels and shallots; cook just
until shallots are translucent. Add the 3 varieties of peas, the broth
and marjoram. Season to taste with the remaining 1/4 teaspoon salt and
the pepper. Cover and cook until peas are barely tender. Uncover, add
asparagus, and cook until asparagus is hot and peas are tender. Drain
pasta. Toss with vegetables in a large serving bowl. Sprinkle with
cheese and green onions; serve immediately. Calories: 590, Protein: 25
grams, Total fat: 7 grams, Saturated fat: 2.4 grams, Cholesterol: 7.5
mg, Sodium: 325 mg, Carbohydrate: 110 grams, Fiber: 10 grams Adapted
from the "The Professional Chef's Techniques of Healthy Cooking" by
the Culinary Institute of America, slated to be published next year by
the Culinary Institute of America. The recipes in the book show simple
ways to add more healthful vegetables and fruits to your diet. This
easy dish highlights the best of spring's bounty: asparagus, morels
and peas. Printed in: Oregonian FoodDay 4/20/99 -- from The Associated
Press Recipe by: 2nd ed. "The Professional Chef's Techniques of
Healthy Cooki Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 988
Calories From Fat: 637
Total Fat: 71.1g
Cholesterol: 213.7mg
Sodium: 3323.5mg
Potassium: 744.5mg
Carbohydrates: 19.5g
Fiber: 4.5g
Sugar: 4.6g
Protein: 66g


Scale this recipe to Servings [?]