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Ingredientes
- 1 tsp extra virgin olive oil
- 4 x shallot, peeled, and, quartered
- 2 sprg fresh thyme
- 1/2 lb asparagus, trimmed, and, blanched
- 2 Tbsp. butter
- 6 x shiitake mushroom, stems removed, sliced
- 1 lrg clv garlic, minced grated zest of one lemon
- 2 c. good quality chicken stock or possibly 2 c. good quality veal stock
- 1/2 c. dry vermouth
- 1 c. fresh or possibly frzn peas
- 1 x 450 g package of farfalle pasta, (bowtie) fresh minced tarragon, (optional) salt freshly cracked black pepper juice from half a lemon, (optional) grated asiago cheese, for garnish, (optional)
Direcciones
- Preheat oven to 375 D.
- Place the oil, shallots and thyme in a small roasting pan and roast at 375 D, stirring frequently till shallots are golden brown and soft, about 15-17 min.
- Meanwhile, trim and blanch the asparagus, immersing immediately into cool water. Cut into thirds and reserve.
- Heat butter on high and add in the mushrooms, tossing till golden brown, about 2 min. Add in the roasted shallots and garlic and saute/fry for a further 2 min, till garlic is just golden brown. Add in the lemon zest, stock and vermouth and bring to a boil. Reduce to low and simmer uncovered till reduced by half, about 8 min. Add in the peas and asparagus and simmer for just 1 minute. Remove from heat.
- Meanwhile, cook pasta in boiling water for about 8-10 min or possibly till al dente. Drain and toss into sauce without rinsing. Sprinkle with minced tarragon and add in lemon juice if you like. Season to taste. Serve immediately with freshly grated Asiago.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 4 servings | |
| Calories 102 | |
| Calories from Fat 63 | 62% |
| Total Fat 7.21g | 9% |
| Saturated Fat 3.87g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 231mg | 10% |
| Potassium 291mg | 8% |
| Total Carbs 6.24g | 2% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.44g | 1% |
| Protein 3.72g | 6% |
