Asparagus And Spring Onions With Buckwheat Linguine
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Asparagus And Spring Onions With Buckwheat Linguine
  Asparagus    Buckwheat    Linguine    Vegetables    Pasta  
Last updated 6/12/2012 1:05:14 AM. Recipe ID 30101. Report a problem with this recipe.
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      Title: Asparagus and spring onions with buckwheat linguine
 Categories: Vegetables, Asparagus, Side dishes, Pasta
      Yield: 4 Servings
      1 lb Asparagus
      2    Spring bulb onions; (about
           -1/2 pound)
      1 ts Olive oil
      3 tb Unsalted butter
           Salt and pepper
      1 lb Buckwheat linguine
      3    Cloves garlic
      1 c  Vegetable stock
      1 tb Chopped chervil; plus
     20    Sprigs chervil; for garnish
    1/2    Lemon
    1/2 lb Ricotta salata cheese
  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.
  >From: Pat Hanneman  23-Dec-97 REF:

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Recipe ID 30101 (Apr 03, 2005)

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