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Asparagus and Spring Onions with Buckwheat Linguine Recipe
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To make Asparagus and Spring Onions with Buckwheat Linguine you will need
Ingredients
| 1 | pound | Asparagus | | 2 | | Spring bulb onions; (about 1/2 pound) | | 1 | teaspoon | Olive oil | | 3 | tablespoons | Unsalted butter | | | Salt and pepper | | 1 | pound | Buckwheat linguine | | 3 | | Cloves garlic | | 1 | cup | Vegetable stock | | 1 | tablespoon | Chopped chervil; plus | | 20 | | Sprigs chervil; for garnish | | 1/2 | | Lemon | | 1/2 | pounds | Ricotta salata cheese |
Instructions
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.
In a pan big enough for the vegetables to be sauteed, not steamed, heat the
olive oil and 1 tablespoon of the butter. Add the asparagus and the spring
onions, season with salt and pepper, and saute over high heat for a few
minutes, until the vegetables are slightly browned and caramelized. Cook
the linguine.
When the vegetables are nearly done, add the garlic and cook 1 minute more.
When the vegetables are ready, pour in the vegetable stock to deglaze the
pan; add the rest of the butter off the heat, swirling the pan to thicken
the sauce. Add the chopped chervil and a squeeze of lemon. Taste for salt,
pepper, and lemon juice, and adjust if necessary. Drain the linguine, add
to the vegetables, and toss. Serve immediately on warm plates, garnished
with crumbled ricotta salata and the chervil sprigs. Serves 4 to 6.
Enjoy your Asparagus and Spring Onions with Buckwheat Linguine
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Thu 7 Aug 2008
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