Ingredients
- 1 bunch pencil-thin asparagus
- 1/2 pound pappardelle pasta (or fettucine)
- 1/4 cup freshly squeezed lemon juice(about 2 lemons)
- 2 tablespoons dry white wine
- 1/2 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons minced lemon zest
- 2 tablespoons minced Italian parsley
Directions
Snap off the tough ends of the asparagus and cut each stalk into 3 to 4 pieces, slicing on the diagonal. Cook the asparagus in a pot of lightly salted, boiling water for 2 minutes, or until tender but still firm. Immediately place in a bowl of ice water, or under cold running water. After asparagus cool, drain, cover with plastic wrap and set aside. Cook pasta in a large pot of boiling salted water until al dente (barely tender), about 10 to 12 minutes. While the pasta is cooking, combine lemon juice and white wine in a small non-stick skillet and cook over medium-high heat until reduced to 2 to 3 tablespoons. Add salt and cream and reduce to about 2/3 cup. Remove from heat and stir in one tablespoon of the lemon zest. Cover to keep warm until the pasta is cooked. When pasta is cooked, drain and return it to the cooking pot. Add asparagus pieces, lemon cream sauce and minced parsley. Toss gently to combine. Transfer to a warm serving platter or plates. Garnish with remaining tablespoon of lemon zest and serve.
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By maverickguy
Tustin, CA
on August 30, 2010
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We made this for a small dinner party and it was a nice dish. Simple and elegant.
We used some chili flavorred pappardelle we had in our cubboard and the slightly spicy pasta went well with the lemony sauce. We also added a bag of langostinos (they are like a cross between lobster and shrimp, thawed and warmed in the sauce before serving. You can get these in the frozen section of Trader Joes if you have that store in your area, or just use shrimp. In spite of having cream in the sauce, this dish comes out very light and not as a heavy, overpowering meal. We will make this again for sure.
By lotting123_8743004
Exeter, NH
on October 16, 2007
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I made this as directed without changes. It was very easy to make and took no time at all. My additions beyond the basic recipe were a nice piece of fried breaded cod and some blackened shrimp and scallops, thinking seafood would go nicely with a lemony dish and it did. Although I used heavy cream, half and half would likely have worked just as well. I would completely disregard the 1st reviewer's rating for the obvious reason. Next time I make it, I think I'll add some garlic while reducing the lemon juice & wine.
By jlee833093_5054968
Brooklyn, New York
on October 12, 2007
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I ruined this recipe by using half and half instead of heavy cream. The half and half curdled like mad as soon as it came in contact with the lemon juice. Didn't realize the fat contact in the milk had such a significance in preventing such an occurance. Also, the sauce came out a little too tart. Maybe next time I'll just use zest to give the sauce a more subtle (and uncurdled! lemon flavor.
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