Pasta with Asparagus and Saffron

Another winner from Diana Henry. 

Large pinch of saffron
1 tbsp butter
2 shallots, minced
3 1/2 oz dry vermouth
1 c chickeb stock
4 oz proscuitto, torn
1/2 heavy cream
Salt and pepper
Lemon juice
6 oz pasta
1 1/4 c asparagus, sliced thin

Put saffron in a cup with 3 tbsp hot water, set aside.

Cook pasta according to package. Add asparagus for the last 3 minutes.

Melt butter in a 12 inch skillet over medium heat, add shallots and cook till soft. Add the vermouth and boil until reduced to 3 tbsp. Add saffron water and stock and boil till reduced by 2/3. Add cream and boil until it costs back of a spoon, stir in lemon and remove from heat. Stir in drained pasta and asparagus.

Serves 4.

Bijou Cocktail


It’s Friday and that means cocktail night!! This week trying something ne the bijou.

1 ounce gin
3/4 ounce sweet vermouth
3/4 ounce green Chartreuse
1 dash orange bitters

Combine in a cocktail shaker and serve in a martini glass.

Serves 1.

Roasted Asparagus & Artichokes with Brown Butter


This was inspired by a recipe I found in Fine Cooking. I added some herbs and decided to roast the veggies rather than broil. The brown butter adds something special to this dish.

12 oz frozen artichoke hearts, thawed
1 lb asparagus, sliced into 2 inch pieces
1 shallot minced
2 cloves of garlic minced
2 tsp olive oil
Salt & pepper
2 TBSP butter
2 TBSP dry vermouth
1 tsp lemon juice

Preheat oven to 425.

Toss asparagus, artichokes, shallots & garlic with olive oil. Roast for 20 minutes, stirring occasionally.

Melt butter in a small sauce pan over medium heat until it begins to brown about 1 1/2 minutes. Whisk in vermouth. Toss with asparagus and lemon juice.

Serves 4.
3 WW PP per serving.