I've been making this one for years. Now that Jersey asparagus is in the market, it was time to dust off the recipe yet again. Penne is tossed in a silky sauce made from the pureed asparagus stalks, olive oil, lemon zest, parmesan and some of the asparagus cooking water. The tender tips are reserved for topping the pasta. Simple and delicious- a great and different way to enjoy asparagus.
The recipe is originally from a cookbook called Red, White and Greens by Faith Willinger, but it was reprinted and adapted in both Eating Well and Gourmet several years ago. I own the cookbook but have never tried any of the other recipes in it, which is a shame since this one is so good- I really should find out if the cookbook contains more treasures!
Pasta with Asparagus-Lemon Sauce
2 comments:
Oh yum yum! I want some of this right now and I haven't even had breakfast. Thanks for your wonderful, detailed Keurig info! Have a nice day.
Oh, I have to try this! My husband loves asparagus and I never know how I should prepare it for him.
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