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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|Serving Size: 1 Serving (544g)|
|Recipe Makes: 4|
|Calories from Fat: 37 (13%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 8mg||2 %|
|Sodium 786.5mg||27 %|
|Potassium 575.8mg||15 %|
|Total Carbohydrate 53.1g||16 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 42.9g|
|Protein 13.1g||19 %|
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Calories per serving: 286
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