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Farfalle w/Asparagus, Shallots & Bleu Cheese

Source of Recipe

distopiangirl - (EDC)


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6172.1

List of Ingredients

12 medium shallots, peeled, halved lengthwise
4 tablespoons olive oil
1 cup breadcrumbs (use the plain, unseasoned kind)
1.5 pounds farfalle (bow-tie) pasta
1.5 pounds asparagus
1 clove of garlic Dash of half and half (milk will probably do too)
1 pound creamy bleu cheese -- crumbled or cut into small pieces


Recipe

Preheat your oven to 350 degrees.

Chop garlic into fine pieces. Toss shallots with 2 tablespoons oil and garlic, and spread in a single layer on a baking sheet. Sprinkle lightly with salt and pepper. Bake until tender and golden brown (approx. 35 mins). Stir occasionally.

Stir 2 tablespoons oil and breadcrumbs in skillet over medium heat until crumbs brown, about 4 minutes. (Shallots and crumbs can be made 8 hours ahead. Cover separately; keep at room temperature.)

Cook pasta in large pot of boiling salted water 10 minutes. Add asparagus; cook until asparagus is crisp-tender and pasta is al dente, about 4 minutes.

Warm the blue cheese in a saucepan for a few minutes over low to medium heat with a dash of half and half until slightly melted. Drain pasta and asparagus.

Transfer to large bowl. Immediately add blue cheese and shallots. Toss until cheese melts and pasta is well coated. Transfer to bowls. Sprinkle with breadcrumbs.

This will serve about 6.