• 6servings

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Nutrition Info . . .

MineralsZinc, Copper, Natrium, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 1/2 to 1-inch lengths and then cut thelengths into skinny little sticks 1/16-inch wide. Presto! You now have lemonzest! (Or you can use an even easier method and grate the lemon peel with agrater, although with this method you won’t have as pretty a look in thefinished dish.)

  2. 1 bunch pencil-thinasparagus

  3. 1/2 pound pappardelle pasta (or fettucine)

  4. 1/4 cup freshly squeezed lemon juice (about 2 lemons)

  5. 2 tablespoons dry white wine

  6. 1/2 teaspoon salt

  7. 1 cup heavy cream

  8. 2 tablespoons minced lemon zest

  9. 2 tablespoons minced Italian

Instructions Jump to Ingredients ↑

  1. Snap off the tough ends of the asparagus andcut each stalk into 3 to 4 pieces, slicing on the diagonal. Cook the asparagusin a pot of lightly salted, boiling water for 2 minutes, or until tender butstill firm. Immediately place in ice water or cold running water and drain.

  2. Cook pasta in boiling salted water until al dente , about 10 to 12minutes. (Note: al dente is the stage when the noodle is just firmenough to be springy, not so firm that its core is hard, and yet not mushy tothe tooth.)

  3. While the pasta is cooking, combine lemon juice and white wine in a smallnon-stick saut pan and cook over medium-high heat until reduced to 2 to 3tablespoons. Add salt and cream and reduce to about 2/3 cup. Remove from heatand stir in one tablespoon of the lemon zest. Cover to keep warm while thepasta is cooking. When pasta is cooked, drain and return it to the cookingpot. Add asparagus pieces, lemon cream sauce and minced parsley.

  4. Toss gentlyto combine. Transfer to a warm serving platter or plates. Garnish withremaining tablespoon of lemon zest and serve


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