aHHHHH Spring...then comes Summer...i'm
so done with Winter and cold....we had some nice weather this week, then today, it all turned grey and WET again...lots and
lots of rain...but there is a cold chill in the air.  We have not shaken Winter yet.  But earlier this week, the beach looked like it's
getting ready for the nicer weather to come.  Faced with what to make for dinner, I opened the refrigerator and saw a few
items just waiting to be used.  I needed some Spring flavors and the treasure chest called the fridge obliged. 

      Now you could call tonight's pasta creation  PASTA PRIMAVERA, but I have a problem with that.  The original dish was
simply an ala minute creation of Sirio Maccioni of LeCirque back in the 60's.  A simple affair of pasta, cream, light
Spring vegetables.  Today's bastardized version most times is an awful mess of soggy or way undercooked vegetables,
with no real nod to spring.  They are tossed with too much butter, cream, and/or a roux which is even more disgusting in
this dish, giving it a pasty, gloppy consistency.  Harsh herbs are added as well as too much garlic, sometimes tomato.
A disaster.  This was not the dish Mr. LeCirque was creating.  I see it on many a catered buffet, the pallid stench of it
steaming on the sterno...the edges getting dark, the cheese being too much for the dish.  Have I sufficiently painted a
dismal picture?  Let's explore more about this dish.  Spring is a time of fresh and light tastes which can be brought to
a new height sometimes with a little butter, a touch of cream.  Nothing overpowering.  So...I created with the first
pencil thin asparagus of the season a pasta dish with roots in French country cuisine.  Think the Dijon area...the
mustard from the area is a creamy spicy condiment which when added to a vinaigrette or light sauce makes it smooth
and buttery.  Shallots add the spring aromatics, chervil finishes off the clean green flavors, and mushrooms add
the earthy tone which tells you this dish is from the land...a spoonful of creme fraiche at the end adds a touch which
allows the quick sauce to coat the pasta...no cheese added to this dish.  Let's do this....



Cut into thirds 1 full bunch of pencil-thin asparagus...thicker asparagus just doesn't work here. 
Mince 2 shallots, slice 1 cup of sliced mushrooms, the brown baby bellas work nicely here...In 3 tbs.
of olive oil saute' the asparagus, add a little salt and pepper, after 5 minutes, add the shallots
and mushrooms..Let this saute' for 7 minutes on medium stirring frequently.  Now deglaze the
pan with 1/8 cup of sherry or brandy, simmer for 5 minutes. Now add 3 tbs. of butter and incor-
porate well into the sauce.  Check for seasonings.  Now add 2 tbs. of creme fraiche, 2 tsp. of dison 
mustard. Stir this in..and a light creamy sauce will be created for you.  Now  shut off
the heat.  Stir well.  Add 3/4 lb of al dente cooked Angel Hair pasta to the pan and blend well.
Serves 4.  Garnish with fresh chervil sprigs.  This is a light dish which showcases the flavors
of spring without all the harsh and heavy flavors of the usual broccoli, pepper, carrot garlic
and roux laden pasta primavera.  Notice the lack of cheese and assertive herbs...you will like
this primavera, although I can't call it that.  It's not Italian.  It's French.  We will call it Pates Printemps,
a light name for a Spring dish.