Farfalle with asparagus, roasted shallots and blue cheese

Most magazines trot out asparagus recipes in April. I'm sure it's seasonal somewhere more temperate. The only food peeking out in my garden is chives. Well, and dandelion leaves.

Farfalle with asparagus, roasted shallots and blue cheese

Adapted from Bon Appetit, April 2000

Ingredients

1½ pounds shallots (about 24, depending on size)

4½ tablespoons olive oil, divided

1 cup fresh bread crumbs made from French bread (a food processor or grater works)

1 bunch asparagus

1 pound farfalle pasta

8 ounces creamy blue cheese or Gorgonzola

Method

Preheat oven to 375 degrees. Peel shallots and cut in half lengthwise. Toss in a bowl with 2 tablespoons olive oil and salt and pepper. Spread onto a rimmed baking sheet. Bake until tender and golden, about 35 minutes. Remove from oven, but leave oven on.

Heat 2 tablespoons of olive oil in a skillet. Stir in bread crumbs and cook until golden.

Bring a large pot of boiling water to a boil. Salt well and add asparagus. Cook until just tender crisp, 4 to 6 minutes depending on thickness. Remove from water and drain well.  

Put pasta in boiling water and cook until al dente.

Meanwhile, toss drained asparagus with a ½ tablespoon olive oil and sprinkle with salt. Shove shallots to one side of the baking sheet to make room for the asparagus. Put the pan in the oven while the pasta cooks.

Drain pasta, reserving cooking water. In a large bowl, combine pasta, asparagus, roasted shallots and blue cheese. Add pasta cooking liquid as needed to melt cheese and make a creamy sauce. Salt and pepper to taste. Serve topped with bread crumbs.

Rating: Fine. The roasted shallots are the best part, and could have other uses.