4 tbsp Butter
1 pinch Saffron soaked in
1 tbsp Hot water
Salt and pepper
1/2 lb Asparagus
1/2 lb Shelled peas
1 tbsp Olive oil
2 Thinly sliced shallots
1/2 Yellow pepper, thinly sliced
1/4 cup Dry white wine
1 Orange, juice of
1 Orange, zest of
|
|
Cream the butter with the saffron, 1/8 tsp. salt and a few pinches of pepper. Slice the asparagus diagonally into 2-inch lengths. When the water boils, add 1 tsp. salt. Drop the peas into the boiling water and cook for about 90 seconds. Scoop them out and rise under cold water. Drop in the asparagus and boil for 2-3 minutes or until just tender. Scoop them out and rinse under cold water. Keep the water boiling. Heat the olive oil and saute the shallots, peppers, 1/4 tsp salt, and pepper for 4-5 min. Add the wine and orange juice for 3 more minutes. Meanwhile, cook the pasta. Reduce the heat of the saute pan and add the asparagus, peas, a dash of salt, and the orange zest. Drain the pasta when done, add the veggies, then toss with the saffron butter.
busted by sooz Posted to recipelu-digest Volume 01 Number 250 by James and Susan Kirkland <kirkland@gj.net> on Nov 12, 1997
|
|
