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Farfalle with Asparagus and Roasted Shallots

A most luscious pasta main course. I love this dish. In the spring, when asparagus is at its most tender, this dish finds its way to my table a lot...a lot!

24-30 shallots, peeled, halved lengthwise
3-4 tablespoons extra virgin olive oil
1 teaspoon sea salt
1 tablespoon balsamic vinegar
1 pound farfalle
extra virgin olive oil
2-3 cloves fresh garlic, thinly sliced
grated zest of 1 fresh lemon
2 bunches asparagus, ends snapped, sliced diagonally into 1-inch lengths
3-4 sprigs fresh parsley, finely minced
2/3 cup whole wheat bread crumbs
1/2 ripe tomatoes, diced, do not peel or seed

Preheat oven to 375 degrees. Place shallots in a mixing bowl and add vinegar, salt and vinegar. Toss well to coat and spread evenly on a shallow baking pan. Bake, uncovered, stirring occasionally, until tender and lightly browned, about 40 minutes. When the shallots are nearly ready, bring a pot of water to a boil. Cook pasta al dente, about 12 minutes. Drain well, but do not rinse.

While the pasta cooks, place a small amount of oil, garlic and lemon zest in a skillet and turn heat to medium. Add asparagus, season lightly with salt and saute for 1 minute. Add a small amount of water (1/4 cup or so), cover and steam until asparagus is tender, but still bright green. Remove from heat and remove cover. Toss the cooked farfalle with roasted shallots, sauteed asparagus, parsley and bread crumbs. Serve garnished with diced tomatoes. Makes 5-7 servings. 


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