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Name: Linguine with Spring Vegetables and Orange-Saffron Butter
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 lb Asparagus; 1/4 c Dry white wine; 1 Orange; zest of; 1 Orange; juice of; Salt and pepper; 1 tb olive oil; 1 pn Saffron soaked in; 1 tb Hot water; 4 tb Butter; 1/2 Yellow pepper; thinly sliced; 2 Thinly sliced shallots; 1/2 lb Shelled peas

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INGREDIENTS

1/2 lb Asparagus
1/4 c Dry white wine
1 Orange; zest of
1 Orange; juice of
Salt and pepper
1 tb olive oil
1 pn Saffron soaked in
1 tb Hot water
4 tb Butter
1/2 Yellow pepper; thinly sliced
2 Thinly sliced shallots
1/2 lb Shelled peas

Servings

INSTRUCTIONS

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 on Nov 12, 1997

NOTES

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Linguine with Spring Vegetables and Orange-Saffron Butter

1/2 lb Asparagus
1/4 c Dry white wine
1 Orange; zest of
1 Orange; juice of
 Salt and pepper
1 tb olive oil
1 pn Saffron soaked in
1 tb Hot water
4 tb Butter
1/2 Yellow pepper; thinly sliced
2 Thinly sliced shallots
1/2 lb Shelled peas

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

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Nutrition

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Serving Size: 1 Serving (548g)
Recipe Makes: 1 Servings

Calories: 716
Calories from Fat: 457 (64%)

Amt Per Serving		% DV

	Total Fat 50.8g	68 %
	Saturated Fat 29.9g	150 %
	Monounsaturated Fat 14.5g
	Polyunsanturated Fat 2.7g
Cholesterol 122mg		38 %
Sodium 494.7mg		17 %
Potassium 1084.6mg		29 %
Total Carbohydrate 47.8g		14 %
	Dietary Fiber 4.7g	19 %
	Sugars, other 43.1g
Protein 21.4g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 716

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