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1
Snap off the ends of the asparagus and peel if the stalks are thick.
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2
Slice diagonally 1/4 inch thick, leaving the tips whole.
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3
Trim and peel the spring onions and slice them very thin.
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4
Peel and finely chop the garlic.
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5
Bring a pot of salted water to a boil for the pasta.
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6
In a pan big sufficient for the vegetables to be sauteed, not steamed, heat the extra virgin olive oil and 1 Tbsp.
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of the butter.
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8
Add in the asparagus and the spring onions, season with salt and pepper, and saute/fry over high heat for a few min, till the vegetables are slightly browned and caramelized.
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9
Cook the linguine.
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10
When the vegetables are nearly done, add in the garlic and cook 1 minute more.
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11
When the vegetables are ready, pour in the vegetable stock to deglaze the pan; add in the rest of the butter off the heat, swirling the pan to thicken the sauce.
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12
Add in the minced chervil and a squeeze of lemon.
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13
Taste for salt, pepper, and lemon juice, and adjust if necessary.
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14
Drain the linguine, add in to the vegetables, and toss.
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15
Serve immediately on hot plates, garnished with crumbled ricotta salata and the chervil sprigs.
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16
contents from Alice Waters' newest cookbook, Chez Panisse Vegetables,
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17
(HarperCollins Press).
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18
We found these unique recipes to be fairly simple and healthy.
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What follows are samples of the kinds of recipes you would find in this cookbook.
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20
A great addition to any home kitchen library.
