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From Dorothy McNett's recipes at www.dorothymcnett.com. Asparagus, green peas, and green beans have always been a symbol of Springtime freshness.
10-12 spears fresh tender young asparagus
Wash the vegetables well, and allow the moisture to cling to them. Cut the asparagus and beans into 3/4 inch lengths. Place the asparagus, peas, and beans in glass or ceramic bowl or casserole. (do not use plastic!) Cover. Cook in microwave 3 minutes. Set aside. In a pasta cooker or large deep pan bring water to a rapid boil, add salt and olive oil. Bring back to a boil, and then add the pasta. Cook for 2-3 minutes, if fresh and 8-10 minutes if using dried pasta. (Or until the pasta is al dente or according to the package directions.) While the pasta is cooking, heat the 2 tablespoons oil in a sauté pan. Add the garlic and chives, sauté a few seconds. Sprinkle with the salt, pepper. Whisk the flour into the pan, blending well. Whisk in the stock and bring to a boil. Add the precooked vegetables and heat gently. When pasta is done, drain and add to the vegetables. Pour onto a large platter or serving bowl, garnish with the grated cheese and serve.
Recipe created 1995-03-21.