Pappardelle With Asparagus And Lemon

Recipe Ingredients

1		Pencil-thin asparagus
1/2 lb	227g / 8oz	Pappardelle pasta (or fettucine)
1/4 cup	59ml	Freshly-squeezed lemon juice - (abt 2 lemons)
2 tablespoons	30ml	Dry white wine
1/2 teaspoon	2.5ml	Salt
1 cup	237ml	Heavy cream
2 tablespoons	30ml	Minced lemon zest
2 tablespoons	30ml	Minced Italian parsley

Recipe Instructions

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.

This recipe yields 6 to 8 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9398) - from the TV FOOD - NETWORK

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