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Farfalle with Asparagus, Roasted Shallots
and Blue Cheese

"Life is a combination of magic and pasta."
~ Federico Fellini

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Asparagus
Raichle, Ulla Mayer
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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

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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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