Recipe - Linguine With Spring Vegetables And Orange-Saffron Butter

4 tablespoon Butter
1 pn Saffron soaked in
1 tablespoon Hot water
Salt and pepper
One half pound Asparagus
One half pound Shelled peas
1 tablespoon Olive oil
2 Thinly cut or sliced up shallots
One half Yellow pepper; thinly cut or sliced up
One fourth cup Dry white wine
1 Orange; juice of
1 Orange; zest of

Cream the butter with the saffron, 1/8 tsp. salt and a few pinches of
pepper. Slice the asparagus diagonally into 2inch lengths. When the water
boils, add 1 tsp. salt. Drop the peas into the boiling water and cook for
about 90 seconds. Scoop them out and rise under cold water. Drop in the
asparagus and boil for 23 minutes or until just tender. Scoop them out and
rinse under cold water. Keep the water boiling. Heat the olive oil and
saute the shallots, peppers, One fourth tsp salt, and pepper for 45 min. Add the
wine and orange juice for 3 more minutes. Meanwhile, cook the pasta. Reduce
the heat of the saute pan and add the asparagus, peas, a dash of salt, and
the orange zest. Drain the pasta when done, add the veggies, then toss with
the saffron butter.

busted by sooz
Posted to recipeludigest Volume 01 Number 250 by James and Susan Kirkland
kirkland@gj.net on Nov 12, 1997