Asparagus & Artichoke Heart Pasta Chez Panisse
Asparagus & Artichoke Heart Pasta Chez
Panisse
Panisse
Ingredients:
1 1/2 lb Asparagus
4 lg Artichokes
1 Lemon, Juice of
4 Shallots
Basil Leaves
3 Tbs Butter, Sweet
1 1/2 cup Stock, Chicken
1 cup Cream, Heavy
1 Tbs Mustard, Dijon
Salt
Pepper
Pasta, Tagliatelle
1 1/2 lb Asparagus
4 lg Artichokes
1 Lemon, Juice of
4 Shallots
Basil Leaves
3 Tbs Butter, Sweet
1 1/2 cup Stock, Chicken
1 cup Cream, Heavy
1 Tbs Mustard, Dijon
Salt
Pepper
Pasta, Tagliatelle
How To:
Cut the tips from the asparagus stalks and wash them well to remove any sand
or grit. If they are large, cut into halves or quarters lengthwise. Save the stalks
to make soup or puree, or for some other use. Remove all the outer leaves of
the artichokes and pare down to the heart. Trim away the green leaf ends, the
choke, and the stem. Cut the heart into 8 wedges, and leave them in water
with the lemon juice until ready to cook. Peel and thinly slice the shallots. Cut
the basil into ribbons.
or grit. If they are large, cut into halves or quarters lengthwise. Save the stalks
to make soup or puree, or for some other use. Remove all the outer leaves of
the artichokes and pare down to the heart. Trim away the green leaf ends, the
choke, and the stem. Cut the heart into 8 wedges, and leave them in water
with the lemon juice until ready to cook. Peel and thinly slice the shallots. Cut
the basil into ribbons.
Melt the shallots in a few teaspoons of butter. Add to chicken stock, gently
reduce to about a cup, then add the cream. Meanwhile blanch the artichokes
in boiling salted water four to five minutes until tender, then add to the sauce.
Blanch the asparagus. When the tips are tender (2 to 3 minutes for thin
asparagus and 5 to 6 minutes for fat asparagus), add them to the sauce. Add
the mustard and basil and taste for salt and pepper. If the sauce is too thin,
reduce it a little more. Cook the pasta and add to the pan. Toss in the cream
sauce and serve garnished with the vegetables.
reduce to about a cup, then add the cream. Meanwhile blanch the artichokes
in boiling salted water four to five minutes until tender, then add to the sauce.
Blanch the asparagus. When the tips are tender (2 to 3 minutes for thin
asparagus and 5 to 6 minutes for fat asparagus), add them to the sauce. Add
the mustard and basil and taste for salt and pepper. If the sauce is too thin,
reduce it a little more. Cook the pasta and add to the pan. Toss in the cream
sauce and serve garnished with the vegetables.
Servings: 4
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