My love of asparagus is unwavering. I await its return every spring. While we are all sheltering indoors green and white stalks are sneaking slowly into the markets . Seeing it on my daily venture out to buy groceries makes me feel so much better about the world.
This dish – pasta tossed with asparagus and a no-fuss cream and, lemon sauce is a very satisfying way of working more of it onto your plate and into your life.
Ingredients
- Serves 4
- 170 g (3/4 cup) heavy cream
- ½ clove garlic, finely grated
- 1 bunch of green asparagus
- ¾ cup (65 g) grated parmesan
- Zest from one lemon
- 1 tablespoon of butter
- Salt and pepper
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- 1 lb (450 g) pasta (spaghetti works fine)
Instructions
- Place the cream in a small pot, add the grated garlic, salt and pepper. Bring to a low boil, then remove from heat and stir in the lemon zest. Leave to infuse.
- Wash the asparagus. Cut off the tips and place them aside. Trim the bottom of the stalks, peeling if necessary, to remove any thick woody bits. Cut the stalks into ½ inch (1 ½ cm) pieces.
- Bring a small pot of salted water to a boil. Add cut stem pieces and cook until softened, about 6 to 8 minutes, drain.
- Cut the tips in half, lengthwise. Heat the butter in a small skillet and sauté the tips over medium heat. Cook, shaking the pan occasionally, until the cut side is lightly brown and the tips are crisp, tender. Lower heat if necessary and be careful they don’t burn.
- In a blender or food processor, combine the drained cooked stalks, infused cream and cheese. Blend until smooth.
- Cook the pasta per package and toss with the sauce. Top the pasta with the asparagus tips and more parmesan and lemon juice to taste.
3.1
https://www.charlottepuckette.com/recipes/vegetarian/pasta-with-asparagus-cream-and-lemon/
