Prep 5 mins
Cook 20 mins
From Food for Thought, Favorite Recipe of Morristown-Beard School. Good side dish for fish and seafood.
- 2 lemons, to make 1 1/2 tsp. lemon zest and 3 tbsp. juice
- 1 lb fresh asparagus, trimmed, cut into 1/2 inch diagonal slices
- 3 tablespoons unsalted butter
- 2 shallots, chopped
- 3⁄4 cup half-and-half or 3⁄4 cup heavy cream
- salt, to taste
- pepper, to taste
- 1 lb papperdella pasta or 1 lb fettuccine
- Fill a 6 quart pasta pot 3/4 full with salted water and bring to a boil for the asparagus.
- Prepare a bowl of ice and cold water.
- Cook the asparagus in boiling water until tender-crisp, about 3 minutes; remove with slotted spoon and tranfer to the ice water to stop cooking.
- Drain asparagus and set aside some tips for garnish.
- Melt butter in a deep 12 inch heavy skillet.
- Cook shallots in butter over moderately low heat, season with salt and pepper to taste, stirring until softened, about 5 minutes.
- Stir in cream and lemon zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
- Stir in 2 tablespoons of the lemon juice and remove sillet from the heat.
- Return water in the aspargus pot to a boil and cook pasta according to directions on package until al dente.
- Reserve 1 cup of pasta water and then drain pasta and add sauce with asparagus, 1/2 cup of the pasta water, the remaining 1 tablespoons of lemon juice, and salt and pepper, to taste.
- Heat the mixture over low heat and toss gently until heated through.
- Add more pasta water if necessary.
- Serve pasta garnished with asparagus tips.