Pappardelle with Lemon and Asparagus

Name: Pappardelle with Lemon and Asparagus
Ingredients: 1 pound pencil-thin asparagus, approximately 32 asparagus; 1 pound pencil-thin asparagus, approximately 32 asparagus; 2 tablespoons unsalted butter; 1 cup heavy cream; 1 pound fresh or dried pappardelle; 1 pound fresh or dried pappardelle; 2 tablespoons extra virgin olive oil; Juice of 1 lemon; Freshly ground black pepper to taste; Zest of 1 lemon, cut into julienne; Grated Parmesan cheese for serving

Preparation info

Serves
4 to 5

Difficulty
Easy

Appears in

Lemons (A Country Garden Cookbook)

By Christopher Idone

Published 1995

About

No peeling, no fuss. When pencil asparagus are available at the market, this makes for an easy pasta supper.

Ingredients

1 pound pencil-thin asparagus, approximately 32 asparagus
2 tablespoons

Main course
Pasta
Vegetarian
Gluten-free

Method

Cutting on the diagonal, trim the tough ends of the asparagus. Cut the asparagus into 3 or 4 even pieces on the diagonal. In a nonreactive kettle of lightly salted boiling water, cook the asparagus for 2 minutes or until just crisp. Blanch in cold running water and drain.

In a sauce pan over medium heat, melt the butter and cream. Allow to cook at a low simmer.

Cook the papparde