Fettuccine with Asparagus, Nasturtiums, and Wild Mushrooms
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Fettuccine with Asparagus, Nasturtiums,
and Wild Mushrooms April, 2003  Serves 6 / Fresh
nasturtiums add a bright, peppery flavor to this simple but special
dish.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 1. Trim asparagus stems. Cut stalks into 2-inch segments. If stalks are fairly thick, cut in half lengthwise. 2. 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. 3. 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. Calories 191,Fat 5,Perfat 24,Cholesterol 5,Carbo 31,Protein 6,Fiber 2,Sodium 196 |
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