Pasta night: Asparagus Lemon Pasta

A rich indulgence every once in awhile… The lemon freshness cut the butter/cream perfectly so the dish ended up being refreshing rather than heavy.

1 1/2 lbs. asparagus cut into diagonal pieces.
1 lb. homemade pasta
3 Tbsp unsalted butter
3/4 cup heavy cream
2 Tbsp freshly grated lemon zest (from about 3 lemons)
1/4 cup fresh lemon juice
3/4 tsp of salt
1/3 cup finely chopped fresh parsley
Freshly grated parmesan cheese

In a steamer, steam asparagus pieces until crisp tender, about 3 minutes. Transfer asparagus to a colander and rinse with cold water to stop the cooking. Drain well.
Cook pasta (al dente) according to directions on the package.
In a deep 12 inch skillet heat the butter and cream over moderate heat until the butter melts. Stir in the zest, lemon juice and salt. Remove the skillet from the heat and keep the sauce warm. When the pasta is done, drain, and add it, and the asparagus, to the sauce, toss to coat well. Add parsley and salt and pepper to taste. Sprinkle on parmesan and serve.

Thanks Joey’s mom for this recipe!

P.S. I used this same sauce, with the addition of fresh dill, to top off pan-seared salmon. Worked well!


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