Fettuccine With Asparagus And Maltaise Cream
pasta, simmered, spring, vegetable main course
3/4 pound fresh asparagus; thin
MALTAISE CREAM SAUCE:
2 shallots
1 tablespoon butter
1/3 cup dry white wine
1 cup heavy cream
Salt
Fresh ground black pepper
1 small orange
3 tablespoons butter; cold
1/2 pound fresh fettuccine
or 6 oz. dried pasta
1/2 teaspoon lemon juice
PREPARATION: Trim and peel the asparagus, remove tips, and cut stalks into 1-inch lengths. Blanch asparagus, including tips, in a large pot of boiling, salted water until tender, about 2 minutes. Drain, rinse under cold water, and drain again.
For the sauce, mince the shallots. Melt 1 tablespoon butter in a saucepan over low heat. Add the shallots and sauté until soft, about 2 minutes. Add the wine and bring to a boil, stirring occasionally. Turn heat to medium and simmer until liquid reduces to 3 tablespoons, about 3 minutes. Stir in the cream and bring to a boil. Then simmer over medium heat, stirring occasionally, until mixture is thick enough to lightly coat the back of a spoon, about 4 minutes. Season sauce lightly with salt and pepper.
Recipe can be made to this point one day ahead. Wrap and refrigerate asparagus and sauce separately.
COOKING AND SERVING: Grate 1 teaspoon orange zest. Squeeze 1/2 teaspoon orange juice. Melt 1 tablespoon of the butter in a frying pan over medium-low heat. Add asparagus, season with salt and pepper, and sauté until tender, about 2 minutes. Remove a few asparagus tips from the pan and reserve for garnish.
Cook pasta in 4 quarts of boiling, salted water just until tender, about 2 minutes for fresh pasta, or 5 to 8 minutes for dried. Drain well.
Reheat sauce over medium heat, stirring frequently. Stir in remaining 2 tablespoons cold butter, the orange zest and juice and lemon juice over low heat.
Toss the pasta with the sauce and asparagus and transfer to a warm serving platter. Garnish with asparagus tips.
NOTES : Pasta with blanched asparagus, a wine cream sauce and an infusion of orange.
Serve this as an appetizer or as a side dish for grilled chicken breasts. 0 0 0 0 0 0 0 0 0 0 0 0 3395 0 0
Contributor: Cook's Magazine May 1988
Yield: 4 servings
Preparation Time: 0:30
