Title: Grilled Asparagus with Morels, Spring Peas, And Bowtie Pasta
Categories: Veg09
Yield: 4 servings

1 lb Asparagus; peeled, trimmed
1 ts Butter and olive oil
3 oz Fresh morels or other
-mushrooms; cleaned, halved
1/2 Shallot; minced
1 c Fresh green peas
1 c Trimmed: snow peas & sugar
-snap peas
1/4 c Vegetable broth or water
1 tb Chopped fresh marjoram
1/4 ts Salt or to taste
Freshly ground black pepper;
-to taste
1 lb Bowtie pasta; cooked
1/4 c Freshly grated Parmesan
-cheese
2 Green onions; thinly sliced

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.

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. Cover; cook unitl peas are barely tender. Uncover, add asparagus,
and cook until peas are tender.

Toss vegetables and pasta in large serving bowl. Sprinkle with cheese and
onions.

NOTES : This easy dish highlights the best of spring's bounty: asparagus,
morel mushrooms, and peas. If it's too early for fresh peas in your area,
substitute frozen. Other mushrooms can be used in place of morels.

Recipe by: Chicago Tribune

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