Recipe: Pasta and Asparagus Tips with Lemon Grass

PASTA AND ASPARAGUS TIPS WITH LEMON GRASS

"Pasta, they say, was invented in the East so I have combined some of the flavors of Thai and Malaysian cooking with fresh spring vegetables to make a very attractive dish. Keep the vegetables slightly crunchy and arrange the plates with care."

3 sticks lemon grass, short sticks
3 garlic cloves, peeled and halved
2 pieces fresh ginger root, small pieces, peeled
6 tablespoons peanut oil
12 baby corn, halved lengthwise
1 pound asparagus, cut into 2 1/2-inch pieces
1/4 pound sugar peas, cut in half lengthwise
2 oranges, juice only
1/4 teaspoon ground coriander
Hot cooked pasta to serve 4 people
1/4 cup shredded coconut, toasted (for garnish)

To flavor oil, gently cook lemon grass, garlic and ginger in oil 2-3 minutes, taking care not to let it get too hot. Remove seasonings from oil and discard.

Boil corn in salted water about 5 minutes.

Reheat flavored oil and add corn, asparagus and sugar peas. Toss vegetables until they are well coated. Add orange juice and coriander and bring to a boil. Simmer 5 minutes until asparagus is tender.

Add pasta and toss well together. Spoon onto 4 plates, pouring juices over the top; sprinkle with coconut.

Makes 4 servings
Source: Quick After Work Pasta and Sauce Cookbook by Judy Ridgway