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Creamy Lemon Chive Pasta with Asparagus Recipe

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This recipe for Creamy Lemon Chive Pasta with Asparagus, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
The Niven Family
Added: Wednesday, April 23, 2008
Category:
Category:
Ingredients:  
Ingredients:  
6 oz. dried fettuccine
2 T. softened unsalted butter
½ lb asparagus, trimmed, stems peeled & cut into diagonal ½ in. pieces
¼ cup heavy cream or soy cream
2 large egg yolks
½ cup freshly grated parmesan
1 T. sniped fresh chives plus more to garnish
1 tsp grated lemon rind
1 thin lemon slice, quartered, for garnish
Directions:
Directions:
In a kettle of boiling water cook the fettuccine for 8-10 minutes. Drain the pasta and put it immediately in a large bowl of cold water. In a saucepan of boiling salted water, cook the asparagus for 3-4 min, or until just tender, drain it, and add it to the pasta.

In a large skillet cook the pasta and the asparagus, drained well, in the butter over moderately low heat, stirring, until the mixture is heated through and remove the skillet from the heat. In a small bowl, whisk together the cream and the egg yolks, add the mixture and the Parmesan to the skillet, stirring to coat the pasta with the sauce, and cook the mixture over low heat, stirring until the Parmesan is just melted. Stir in 1 T. of the chives, the rind, and salt and pepper to taste. Mound the pasta on heated plates and garnish each dish with the additional chives & a lemon quarter.

Serves 4.

 

 

 

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