Fresh nasturtiums add a bright, peppery flavor to this simple but special dish.
Recipe Ingredient Details:
1/2 pound thin asparagus stalks
1 tablespoon butter
1 tablespoon olive oil
1/2 cup thinly sliced red onion
1 cup sliced wild mushrooms, such as chanterelle, enoki, morel, or shiitake (fresh or dried and reconstituted)
2 cloves garlic, minced
1/2 cup dry white wine
Salt and pepper
1/2 pound fresh fettuccine
20 nasturtiums (cut in half if large)
Grated manchego cheese
Trim asparagus stems. Cut stalks into 2-inch segments. If stalks are fairly thick, cut in half lengthwise.
In a large skillet, heat butter and oil. Add asparagus, onions, and mushrooms and sauté over medium-high heat for 2 minutes. Stir in garlic and white wine and cook 2-4 minutes longer, or until asparagus is bright green. Season with salt and pepper.
While asparagus is cooking, cook fresh fettuccine in boiling salted water until al dente, about 1 minute. Drain, reserving 1/2-cup cooking water. In a large bowl, combine pasta with asparagus mixture and cheese. Toss to mix, adding reserved pasta water if needed to keep moist. Stir in nasturtiums and serve immediately.
Recipe Additional Notes:
PER SERVING: Calories 191,Fat 5,Perfat 24,Cholesterol 5,Carbo 31,Protein 6,Fiber 2,Sodium 196
Tue, 2003-04-01 14:58