We snuck out for a walk on the Woodinville portion of the Sammamish River Trail a couple of days ago. The cormorants were roosting in the trees anticipating the change in weather. 
As we walked, the skies began to darken. 
The clouds were amazing.Our April cuisine has switched from Celtic recipes to spring recipes featuring fresh spring produce from the Pacific Northwest, Egg recipes in honor of lammas, and classic French cuisine. Tonight for dinner we had
Julie Ann's Spring Pasta:
1 box of bow tie pasta
1 Tbsp. butter
1 shallot finely diced 1 garlic clove minced
1/2 cup diced prosciutto (delicious without the meat too)
1/2 cup finely sliced mushrooms (I like crimini)
1/2 lb fresh asparagus (fresh peas would also be great in this dish)
2 Tbsp butter
2 Tbsp flour
1/4 tsp lemon pepper
Pinch of salt
1 and 1/2 cup milk (or cream or milk substitute)
1/2 cup favorite cheese grated (I used mild cheddar, but Parmesan would have been good too)
How to:
1) Put a large pot of water on to boil for pasta. Put a medium pot of water and steamer on to boil for asparagus.
2) In a large fry pan, saute shallots and garlic and onion in 1 Tbsp. of butter over medium low heat. Add prosciutto and mushrooms after 2 minutes.
3) While this cooks, add bow tie pasta to boiling water and cook according to package direction to al dente.
4) Rinse asparagus spears with water and cut each in half. Boil for 2 minutes. Drain and chop into bite size chunks. Add to fry pan. Stir well.
5) Prepare sauce. Melt 2 Tbsp butter in saucepan. Add flour. Cook over medium heat for 1 minute, stirring constantly. Whisk in milk. Bring to boil. Add pepper and salt. When sauce begins to slightly thicken, add cheese. Pour over Prosciutto asparagus.
6) Place bow tie pasta in large bowl. Pour sauce over pasta and sprinkle lightly with parsley. Serve with a large fresh green salad and a good light wine. Enjoy. Delish!
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