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ASPARAGUS PRIMAVERA

  • 2 cups (1-inch diagonal slices) fresh Asparagus
  • 2 cups sliced Carrots
  • 1 1/2 cups Snow Peas Boiling Water
  • 1/4 cup Olive Oil
  • 2 Tbs. Romancing Romaine seasoning mix
  • 6 cups cooked hot Fettuccine
  • 1/2 cup grated Parmesan Cheese, divided
  • 1/4 cup White Wine Salt and Pepper to taste 


Blanch asparagus, carrots and snow peas in boiling water for 2 minutes; drain. 

In a blender or food processor, blend together the white wine and Romancing Romaine seasoning mix. Slowly add oil and blend until smooth. 

Toss blanched vegetables, fettuccine and a 1/4 cup Parmesan cheese with dressing. Season with salt and pepper. Sprinkle with remaining 1/4 cup Parmesan cheese. Chill until served. Serves 6. 

Romancing Romaine is also a delicious marinade for fish, beef, or chicken. Yum! 

Combine 1/4 cup dressing with 2 tsp. lemon juice. Pour into the center of an artichoke and steam until tender. 


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