Pappardelle with asparagus and lemon

Yield: 1 servings

Measure Ingredient
1 bunch Pencil-thin asparagus
½ pounds Pappardelle pasta; (or fettucine)
¼ cup Freshly squeezed lemon juice; (about 2 lemons)
2 tablespoons Dry white wine
½ teaspoon Salt
1 cup Heavy cream
2 tablespoons Minced lemon zest
2 tablespoons Minced Italian parsley

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 ⅔ 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 serv e.

Yield: 6 to 8 servings

Converted by MC_Buster.

Per serving: 841 Calories (kcal); 88g Total Fat; (94% calories from fat); 5g Protein; 7g Carbohydrate; 326mg Cholesterol; 1157mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 17½ Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9398 Converted by MM_Buster v2.0n.

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