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Try this Grilled Asparagus with Morels, Spring Peas, And Bowtie Pasta recipe, or contribute your own. "Fresh" and "Vegetarian" are two of the tags cooks chose for Grilled Asparagus with Morels, Spring Peas, And Bowtie Pasta.
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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 springs bounty: asparagus, morel mushrooms, and peas. If its 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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malloryp 6 months agoFresh, tasty and simple
selester 3 years agoDelicious, and our preschoolers loved it!