FETTUCCINE WITH CRAB AND ASPARAGUS ENJOY DAN:

            FETTUCCINE WITH CRAB AND ASPARAGUS by CHEF DAN:

Serves 4

INGREDIENTS:

1-bunch thick asparagus

12-ounces dried whole wheat fettuccine

3 tablespoons olive oil

8-crimini mushrooms, sliced

1-shallot, minced

4-garlic cloves, thinly sliced

1-cup white wine

1-cup vegetables broth

3-tablespoons lemon juice

sea salt and freshly ground black pepper to taste

1-pound lump crabmeat, drained & picked over to remove any cartage

1-tablespoon fresh oregano

1-ounce fresh goat cheese

DIRECTIONS:

1.   Cut off the asparagus tips (reserving them).

2.   Using a vegetable peeler hold each spear by its woody end, against a cutting board.

3.   Peel the stalks into long thin strips.

4.   Discard woody ends.

5.   Cook fettuccine according to package directions.

6.   Drain and return to pot.

7.   Add oil to a skillet over medium heat when sizzling.

8.   Add mushrooms, shallots & garlic & sauté for 5 minutes.

9.   Add white wine, broth & cook for 4 minutes or until liquid has reduced by half.

10  Add asparagus tips & strips, lemon juice S. & P. sauté for 2 minutes.

11  Stir in crabmeat & cook 1 minute.

12  Add the asparagus-crab mixture, the cooked pasta & remaining olive oil.

13   plus, oregano & goat cheese.

14  toss gently to incorporate.

ENJOY DAN:                                                    ENJOY LIFE LAUGH OFTEN!!