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Recipe Name: Asparagus And Spring Onions With Buckwheat Linguine Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 4

1 Pound(s) Asparagus
2 Spring bulb onions, about
1/2 pound
1 Teaspoon(s) Olive oil
3 Tablespoon(s) Unsalted butter
Salt and pepper
1 Pound(s) Buckwheat linguine
3 Cloves garlic
1 Cup(s) Vegetable stock
1 Tablespoon(s) Chopped chervil, plus
20 Sprigs chervil, for garnish
1/2 Lemon
1/2 Pound(s) Ricotta salata cheese
Snap off the ends of the asparagus and peel if the stalks are thick.
Slice diagonally 1/4 inch thick, leaving the tips whole. Trim and peel
the spring onions and slice them very thin. Peel and finely chop the
garlic. Bring a pot of salted water to a boil for the pasta. In a pan
big enough for the vegetables to be sauteed, not steamed, heat the
olive oil and 1 tablespoon of the butter. Add the asparagus and the
spring onions, season with salt and pepper, and saute over high heat
for a few minutes, until the vegetables are slightly browned and
caramelized. Cook the linguine. When the vegetables are nearly done,
add the garlic and cook 1 minute more. When the vegetables are ready,
pour in the vegetable stock to deglaze the pan; add the rest of the
butter off the heat, swirling the pan to thicken the sauce. Add the
chopped chervil and a squeeze of lemon. Taste for salt, pepper, and
lemon juice, and adjust if necessary. Drain the linguine, add to the
vegetables, and toss. Serve immediately on warm plates, garnished with
crumbled ricotta salata and the chervil sprigs. Serves 4 to 6. >From:
Pat Hanneman <> 23-Dec-97 REF: BOOK REVIEW: Recipes and
contents from Alice Waters' newest cookbook, Chez Panisse Vegetables,
(HarperCollins Press). We found these unique recipes to be fairly
simple and healthy. What follows are samples of the kinds of recipes
you would find in this cookbook. A great addition to any home kitchen
library. Posted Lu 2/98.> Recipe by:
Alice Waters' Chez Panisse Vegetables Posted to recipelu-digest by
Badams <> on Feb 16, 1998

Nutrition (calculated from recipe ingredients)
Calories: 114
Calories From Fat: 88
Total Fat: 10g
Cholesterol: 22.9mg
Sodium: 325.4mg
Potassium: 265.9mg
Carbohydrates: 5.4g
Fiber: 1.5g
Sugar: <1g
Protein: 2.6g

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