Ingredients

1 pound asparagus, peeled and trimmed
1 teaspoon olive oil
1 pound bowtie pasta
6 quarts water
1 tablespoon salt
1 teaspoon butter
3 ounces fresh morels, halved and rinsed
1 tablespoon minced shallots
1 cup green peas
1 cup snow peas, trimmed
1 cup sugar snap peas, trimmed
1/4 cup vegetable broth or water
1 tablespoon fresh marjoram, chopped
1/4 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan cheese
1/4 cup thinly sliced scallions

Directions

Toss asparagus in oil and grill or roast until tender. If grilling, use a narrow rack or pin asparagus spears together with wooden skewers to keep them from falling through the grill rack. Slice into 1-inch pieces and set aside.

Cook pasta in boiling salted water until tender to the bite (begin to test after about 4 minutes). Meanwhile, heat butter in a large saute pan over medium heat until it begins to turn brown. Add morels and shallots; cook just until shallots are translucent. Add the three cups of peas, the broth and marjoram. Season with salt and pepper. Cover and cook until peas are barely tender. Uncover, add asparagus, and cook until asparagus is hot and peas are tender. Drain pasta. Toss with vegetables in a large serving bowl. Sprinkle with cheese and scallions; serve immediately. Makes 4 servings.

Nutritional facts per serving: 590 cal., 25 g pro., 7 g fat (2.4 g saturated fat), 110 g carbo., 325 mg sodium, 7.5 mg chol., 10 g fiber. Recipe adapted from the second edition of "The Professional Chef's Techniques of Healthy Cooking."