Asparagus with lemon pasta

4 Servings

Ingredients

Quantity Ingredient
10 Fresh Asparagus Stalks; Blunt Ends Cut
1 tablespoon Olive Oil
½ teaspoon Salt
12 ounces Fettuccine
1 cup Dry White Wine; (Non-Alcohol Substitute: 1/2 Water and Apple Juice)
3 Shallots; Chopped
3 Lemons
1½ cup Whipping Cream
⅓ cup Parmesan Cheese; Finely Grated; plus
2 tablespoons Parmesan Cheese; Finely Grated
⅛ teaspoon Cayenne Pepper
4 tablespoons Butter or Margarine
1 tablespoon Fresh Chives; Minced
1 tablespoon Fresh Mint; Minced

Directions

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 ½ tablespoon olive oil. Sprinkle ¼ 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 ½-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 ½ 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 ⅓ cup cheese, ¼ 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.

Posted to dailyrecipe@... by The Cook & Kitchen Staff <dailyrecipe-owner@...> on Apr 17, 1998

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