Lump Crabmeat And Asparagus Tagliatelle

• 1.5-lbs asparagus, trimmed and cut diagonally into 1/2 inch slices
• 3 tablespoons olive oil
• 3 large leeks (white and light green parts only), thinly sliced
• 3/4 cup dry white wine
• 2 cups heavy cream
• zest of one lemon
• 1-lb lump crabmeat, picked clean of any shell
• salt and pepper to taste
• 1 lbs tagliatelle (or linguine)
• 1/4 cup chopped fresh flat-leaf parsley

1. Bring large pot of salted water to a boil.
2. Once boiling, blanch asparagus until crisp-tender, about 2 minutes. With slotted spoon, transfer to a colander. Rinse asparagus under cold water. Drain asparagus well and set aside. Keep the pot of water boiling for the pasta.
3. In a large skillet, heat olive oil over medium-high heat. Add leeks. Cook until leeks are soft, about 3 minutes. Add white wine and cook until reduced by half, about 2 minutes. Reduce heat and add cream and lemon zest. Simmer until the sauce coats the back of a spoon. Add crabmeat and continue to simmer until just heated through. Season with salt and pepper. Remove from heat.
4. Meanwhile, cook pasta in boiling salted water until tender but still firm to bite. Drain pasta.
5. Add the sauce, asparagus, and pasta to the pot and cook over medium heat, tossing, approximately one minute, or until heated through.
6. Serve Immediately.

olive oil, leeks, white wine, heavy cream, zest of one lemon, lump crabmeat, salt, tagliatelle, parsley

Taken from www.epicurious.com/recipes/member/views/lump-crabmeat-and-asparagus-tagliatelle-1201601 (may not work)