| Recipe Title: Lemon Pasta with Asparagus Contributed by: TwinLakesChef
Note from the Diva
This goes very well with Chicken or Veal Picata. We have substituted 1/2 cup chicken broth for the cream and it is still a very tasty dish.
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 Picata
We had added a bit of garlic, increased the amount of lemon, and sometimes just a tsp of sugar. Experiment with this recipe until you make your taste buds happy. |
List of Ingredients
1 1/2 lb asparagus
1 lb pasta of your choice
3 T unsalted butter
3/4 cup heavy cream
2 T freshly grated lemon zest
1/4 cup fresh lemon juice
1/2 tsp salt
1/3 cup minced parsley
Freshly grated Parmesan cheese |
Preparation
Steam asparagus until crisp tender - 3 minutes; Rinse under cold running water to stop the cooking process
Bring about 6 quarts of water to a boil for the pasta.
While that is heating, warm butter and cream, stirring to combine. Add zest, lemon juice & salt. Remove from heat, cover & keep warm.
Add pasta to boiling water and boil, stirring occasionally until cooked al dente. Do not over cook. Drain pasta in a colander.
Add asparagus and pasta to sauce immediately; toss well and gently re-heat. Stir in minced parsley. Taste and adjust salt and pepper.
Serve with freshly grated Parmesian cheese. | Cookbook Category
Pasta
Vegetables
General Cooking/Prep Method
Stovetop
Extra Features of Recipe
Difficulty Level-Moderate
Tested & Approved Recipe
Yes! | 
(Image by TwinLakesChef)
"Lemon Pasta with Asparagus"
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(Image by TwinLakesChef)
"Warming the Lemon Butter Sauce for the Pasta"
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