0 recipes from contoocook and beyond


l-l/2 lbs. med shallots (about 24) peeled, halved lengthwise
4 rbsps. olive oil
l cup fresh breadcrumbs made from french bread
l-l/2 lbs. bow tie pasta
2 lbs. thin asparagus trimmed cut diagonally into l-l/2″ pieces
l lb. creamy blue cheese such as Sage blue or gorgonzola cut into l/2″ pieces
Heat oven 375. toss shallots with 2 tbsps. oil on baking sheet; spread in single layer; sprinkle with s&p. Bake until tender and golden brown stirring occasionally about 35 mins.
Stir 2 tbsps. oil and breadcrumbs in skillet over med heat until crumbs brown, about 4 mins. (Shallots and crumbs can be made 8 hrs. ahead. Cover separately;kkeep at room temp)
Cook pasta in large pot of boiling salted water l0 mins. Add asparagus; cook until asparagus is crisp tender and pasta is tender but still firm to bite, about 4 mins. Drain pasta and asparag us. Transfer to large bowl. Immediately add blue cheese and shallots. Toss until cheese melts and pasta is well coatewd. Season with s&p. Transfer to bowls. Sprinkle with breadcrumbs.
When tossed with the warm pasta the blue cheese melts into a silky sauce.
The magazine says it will serve 6 but it really should serve much more.

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