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La Belle Cuisine
Farfalle with Asparagus, Roasted
Shallots
and Blue Cheese
Bon Appetit
April 2000
"When tossed with the
warm pasta, the blue
cheese melts into a silky sauce."
1
1/2 pounds medium shallots (about 24),
peeled, halved lengthwise
4
tablespoons olive oil
1
cup fresh breadcrumbs made
from French bread
1
1/2 pounds farfalle (bow-tie) pasta
2
pounds thin asparagus, trimmed, cut
diagonally into 1 1/2-inch pieces
1
pound creamy blue cheese (such as
Saga blue
or Gorgonzola),
cut
into
1/2-inch
pieces
Preheat
oven to 375 degrees F. Toss shallots with 2 tablespoons oil on
baking sheet;
spread in single layer. Sprinkle with salt and pepper. Bake
until tender and
golden brown, stirring occasionally, about 35 minutes.
Stir
2 tablespoons oil and breadcrumbs in skillet over medium heat until crumbs
brown, about 4 minutes. (Shallots and crumbs can be made 8
hours ahead.
Cover separately; keep at room temperature.)
Cook
pasta in large pot of boiling salted water 10 minutes. Add the
asparagus;
cook until asparagus is crisp-tender and pasta is tender but
still firm to
bite, about 4 minutes. Drain pasta and asparagus. Transfer
to large bowl.
Immediately add blue cheese and shallots. Toss until the
cheese melts and
pasta
is well coated. Season with salt and pepper.
Transfer to bowls.
Sprinkle with breadcrumbs. Serves 6.
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