Pasta with Asparagus and Saffron

Another winner from Diana Henry. 

Ingredients:
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.

Roasted Asparagus & Artichokes with Brown Butter

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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.

Ingredients:
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.