frozen. If you don't have a grill, roast the asparagus in a 450-degree oven.

Directions: Toss asparagus in oil and grill or roast until tender. If grilling, use a narrow rack or pin asparagus spears together with wooden skewers to keep them from falling through the grill rack. Slice into 1-inch pieces and set aside.

Bring the water to a boil and add 1 tablespoon salt; add pasta and cook until tender to the bite.

Meanwhile, heat butter in a large saute pan over medium heat until it begins to turn brown. Add morels and shallots; cook just until shallots are translucent. Add the 3 varieties of peas, the broth and marjoram. Season to taste with the remaining 1/4 teaspoon salt and the pepper. Cover and cook until peas are barely tender. Uncover, add asparagus, and cook until asparagus is hot and peas are tender.

Drain pasta. Toss with vegetables in a large serving bowl. Sprinkle with cheese and green onions; serve immediately.

2.4 grams, Cholesterol: 7.5 mg, Sodium: 325 mg, Carbohydrate: 110 grams, Fiber: 10 grams

Adapted from the "The Professional Chef's Techniques of Healthy Cooking" by the Culinary Institute of America, slated to be published next year by the Culinary Institute of America.

The recipes in the book show simple ways to add more healthful vegetables and fruits to your diet. This easy dish highlights the best of spring's bounty: asparagus, morels and peas.

Printed in: Oregonian FoodDay 4/20/99 - from The Associated Press

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