Asparagus Lemon Pasta Recipe

• 1 1/2 lb Asparagus, trimmed and cut diagonally into 1/2-inch-thick slices
• 1 lb Bow-tie pasta
• 3 Tbsp. Unsalted butter
• 3/4 c. Heavy cream
• 2 Tbsp. Freshly grated lemon zest, (from about 3 lemons)
• 1/4 c. Fresh lemon juice
• 3/4 tsp Salt
• 1/3 c. Finely minced fresh parsley leaves Accompaniment: freshly grated Parmesan cheese

1. In a steamer set over boiling water steam asparagus, covered, till crisp-tender, about 3 min.
2. Transfer asparagus to a colander and rinse under sold water to stop cooking.
3. Drain asparagus well.
4. In a 6-qt kettle bring 5 qts salted water to a boil for pasta.
5. In a deep 12-inch skillet heat butter and cream over moderately low heat till butter is melted and stir in zest, lemon juice, and salt.
6. Remove skillet from heat and keep sauce hot, covered.
7. Add in pasta to boiling water and boil, stirring occasionally, till al dente.
8. Ladle 1/4 c. pasta water into sauce and drain pasta in colander.
9. Immediately add in pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or possibly till heated through.
10. Add in parsley and salt and pepper to taste and toss well.
11. Sprinkle pasta with a little Parmesan and serve mor Parmesan on the side.
12. Serves 4 as an entree.

pasta, butter, heavy cream, freshly grated lemon zest, lemon juice, salt, parsley

Taken from cookeatshare.com/recipes/asparagus-lemon-pasta-70912 (may not work)