Lemon Chive Pasta with Asparagus
katyesquivel wants to cook this
4
- 12 oz. Lemon Chive Pasta
- 1 lb. asparagus
- 4 tablespoons butter
- 3 green onions, finely chopped
- 3-4 leaves of fresh mint or basil, finely chopped
- 2/3 cup heavy cream or half-and-half
- Salt and freshly ground pepper, to taste
- ½ cup freshly grated Parmesan cheese
1. Peel asparagus by inserting small sharp knife at base of stalks and pulling upwards towards the tips. Drop asparagus into large pan of rapidly boiling water. Boil until tender, 4–6 minutes.
2. Remove asparagus from water, reserving the cooking water. Cut the asparagus tips off and cut the stalks into 1 ½ inch pieces. Set aside.
3. Melt the butter in a large skillet. Add the green onions and herbs, cooking for 3–4 minutes. Stir in the cream and asparagus and heat gently, but do not boil. Season to taste.
4. Meanwhile, bring asparagus cooking water to a boil, add salt, and cook pasta about 6-8 minutes. Drain and add to the sauce in the skillet. Raise heat slightly and mix well.
5. Stir in the Parmesan cheese. Mix well and serve at once.
2. Remove asparagus from water, reserving the cooking water. Cut the asparagus tips off and cut the stalks into 1 ½ inch pieces. Set aside.
3. Melt the butter in a large skillet. Add the green onions and herbs, cooking for 3–4 minutes. Stir in the cream and asparagus and heat gently, but do not boil. Season to taste.
4. Meanwhile, bring asparagus cooking water to a boil, add salt, and cook pasta about 6-8 minutes. Drain and add to the sauce in the skillet. Raise heat slightly and mix well.
5. Stir in the Parmesan cheese. Mix well and serve at once.
