Really liked this recipe. Quick and easy to make. I steamed my cut aspargus using more water in my steamer. Once aspargus tender, the water was boiling to add spagetti. All the while i was simmering the sauce. I did not use lemon juice, just more zest and added more parmesan cheese. I topped with shrimp scampi before serving. Just wonderful, so light and refreshing. Thank You!
Mixed reviews here. The pasta lovers thought it was ok, but not a favorite. The pasta haters thought it was really good. I'll make it again bcz it's harder to please those who don't really like pasta.
Very good! I used onion and garlic instead of shallots, omitted the olive oil, and used vegetable broth and stored grated Parmesan instead. Fresh taste and nice flavor.
I thought this was really good. I sauteed the asparagus in olive oil, with minced garlic. Nice flavor.
I cut this in half and we still had enough for 4 ppl. We thought it was just okay. Where does the olive oil come in? I didn't know so I didn't add it.
Great Flavor! I run a small Cafe and needed a veggie pasta option, so I used veggie stock instead of chicken. And since this is made by order, I just chopped the asparagus and cooked it a little in the lemon and veggie stock before adding the cream (one pan cooking in you like). In addition I didn't have sour cream, so I used regular cooking cream, and added 1/2 cup grated cheese.
So good! I also added mushrooms. My 2-year-old even asked for seconds! Thanks! I will definitely be making this again.
Quick side dish while asparagus is in season. Flavors blended very well together. The fresh lemon juice and zest is a must. A definite keeper here.
This is an easy and great tasting sauce. I added some mushrooms and some sliced leeks to a skillet, poured in the chicken broth and then let that reduce. Then I followed the directions but at the end I had some fresh spinach I needed to use up so I threw that in the sauce right before I spooned it over pasta. Delicious!!