Asparagus with lemon pasta
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Asparagus with lemon pasta
  Asparagus    Lemon    Pasta  
Last updated 6/12/2012 1:05:18 AM. Recipe ID 30200. Report a problem with this recipe.
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      Title: Asparagus with lemon pasta
 Categories: None
      Yield: 4 Servings
     10    Fresh Asparagus Stalks;
           -Blunt Ends Cut
      1 tb Olive Oil
    1/2 ts Salt
     12 oz Fettuccine
      1 c  Dry White Wine; (Non-Alcohol
           -Substitute: 1/2 Water and
           -Apple Juice)
      3    Shallots; Chopped
      3    Lemons
  1 1/2 c  Whipping Cream
    1/3 c  Parmesan Cheese; Finely
           -Grated; plus
      2 tb Parmesan Cheese; Finely
    1/8 ts Cayenne Pepper
      4 tb Butter or Margarine
      1 tb Fresh Chives; Minced
      1 tb Fresh Mint; Minced
  The Chinese were enjoying noodles and pasta 5,000 years before the
  birth of Christ. During the same time, Europe was in the Stone Age,
  the great civilizations of Egypt, Greece and Rome would not exist for
  another 3,000 years and in the Americas, only tall grasses grew where
  much of the wheat used to make pasta noodles is now produced.
  Today, pasta is a definitive convenience food that offers great
  variety, easy-preparation and high-quality nutrition. Try this Pasta
  Great for dinner tonight, and you'll appreciate the history of the
  noodle all the more!
  Wash and thoroughly dry asparagus. Place stalks in a baking pan large
  enough to hold them in one layer, and gently rub them with 1/2
  tablespoon olive oil. Sprinkle 1/4 teaspoon salt over the asparagus
  and bake in a pre-heated 425-F degree oven for 12 to 15-minutes,
  depending upon the thickness of the stalks. Remove from oven and set
  aside. When cool enough to handle, cut into 1/2-inch pieces.
  Fill a large pasta pot with a generous amount of salted water and
  cook the Fettuccine until al dente. Drain, place in a bowl and toss
  with 1/2 tablespoon olive oil.
  Pour wine into a large skillet or pan. Add shallots and reduce over
  medium heat to one half the original volume. Wash lemons well with
  soap and water to remove wax, rinse and dry. Add grated rind and
  juice from 2 lemons to the wine. Simmer another 2-minutes. Add cream
  to mixture and bring to a boil, then reduce heat and add 1/3 cup
  cheese, 1/4 teaspoon salt and cayenne pepper.
  Simmer slowly, whisking constantly, for approximately 4-minutes, or
  until sauce begins to thicken. Cut cold butter into small pieces and
  add to the sauce, cooking another minute. Add asparagus pieces, pasta
  and 2 tablespoons cheese. Toss until pasta is thoroughly coated with
  sauce and heated through.
  Divide pasta evenly in heated plates or soup bowls. Sprinkle with
  grated peel from remaining lemon, chives and mint and serve.

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Recipe ID 30200 (Apr 03, 2005)

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