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Asparagus And Spring Onions With Buckwheat Linguine Recipe

by Global Cookbook

Ingredients

1 lb Asparagus 2 x Spring bulb onions, (about 1/2 lb.) 1 tsp Extra virgin olive oil 3 Tbsp. Unsalted butter Salt and pepper 1 lb Buckwheat linguine 3 x Cloves garlic

1 c. Vegetable stock 1 Tbsp. Minced chervil, plus 20 sprg chervil, for garnish 1/2 x Lemon 1/2 lb Ricotta salata cheese

Directions

1. Snap off the ends of the asparagus and peel if the stalks are thick. Slice diagonally 1/4 inch thick, leaving the tips whole. Trim and peel the spring onions and slice them very thin. Peel and finely chop the garlic. Bring a pot of salted water to a boil for the pasta.
2. In a pan big sufficient for the vegetables to be sauteed, not steamed, heat the extra virgin olive oil and 1 Tbsp. of the butter. Add in the asparagus and the spring onions, season with salt and pepper, and saute/fry over high heat for a few min, till the vegetables are slightly browned and caramelized. Cook the linguine.
3. When the vegetables are nearly done, add in the garlic and cook 1 minute more.
4. When the vegetables are ready, pour in the vegetable stock to deglaze the pan; add in the rest of the butter off the heat, swirling the pan to thicken the sauce. Add in the minced chervil and a squeeze of lemon. Taste for salt, pepper, and lemon juice, and adjust if necessary. Drain the linguine, add in to the vegetables, and toss. Serve immediately on hot plates, garnished with crumbled ricotta salata and the chervil sprigs.
5. Serves 4 to 6.
6. contents from Alice Waters' newest cookbook, Chez Panisse Vegetables,
7. (HarperCollins Press). We found these unique recipes to be fairly simple and healthy. What follows are samples of the kinds of recipes you would find in this cookbook. A great addition to any home kitchen library.

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