How to make it

  • Bring your pasta water to a boil
  • Shallow boil your asparagus - put all it in a pot and cover with 1/2 cup vegetable stock, boil until tender, then add butter, set aside
  • While waiting for that pour your heavy cream into a deep frying pan
  • Add your remaining 1 cup of stock and microplane the full lemon for zest, bring to a rolling simmer.
  • Whisk in about 3/4 the juice from the lemon
  • Add the fresh grated parmesan and reduce heat, stir until melted and every so often for around 8 minutes or until thickened.
  • Back to the pasta, your water should be boiling, toss the pasta in and boil to al dente according to box
  • When sauce thickens add asparagus, cracked pepper and gralic salt.
  • When pasta is done, drain it and toss it into the pan, Use tongs to turn the sauce into the pasta
  • Top with chopped parsley and fresh shaved parmesan
  • If you are me, add more salt and lots more pepper cause you're a freak like that.
  • Get that last squeeze of lemon over your pasta to add brightness
  • Enjoy!
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Reviews & Comments 6

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    " It was excellent "
    a1patti ate it and said...
    YUMMY! ^5!
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    " It was excellent "
    yoyoyemen ate it and said...
    This was the best!! I love the lemony flavor.
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  • turtle66 9 years ago
    I love this sauce!! I use to run a special similar to this one topped with grilled pancetta wrapped prawns and parmesan dill based gremolata....
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  • softgrey 9 years ago
    i think fafalle would be a good choice for this...
    with any cream sauce you want a pasta with enough nooks and crannies to hold that lovely creamy stuff...

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  • coffeebean53 9 years ago
    Sounds and looks wonderful.
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  • krumkake 9 years ago
    You did it again, lollya (almost missed you with your new avatar!)...this sounds absolutely devine!
    Was this review helpful? Yes Flag

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