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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Spaghetti with Lemon and Asparagus Sauce Recipe

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This recipe for Spaghetti with Lemon and Asparagus Sauce is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. salt
8 oz. spaghetti or linguini
6 T. butter
8 fresh asparagus spears, peeled and cut in 1 inch lengths
zest of 1 lemon
2 large eggs
¾ cup heavy cream
2 T. Parmesan cheese, grated
4 grates of nutmeg
3 T. fresh chopped parsley
juice of 1 lemon
salt and fresh ground pepper
Directions:
Directions:
Bring 3½ quarts of water to a rolling boil in large pot. Stir in 1 T. salt. Add pasta, stir and cook for about 6 minutes, until al dente, stirring often. Melt butter in medium-size frying pan. Add asparagus, cook over high heat about 6 minutes. Add grated lemon zest, eggs, cream, Parmesan, nutmeg, parsley and half of lemon juice, combine well. Taste sauce. The lemon flavor should not be overpowering. Add more juice as needed. Drain pasta. Immediately return to pot and add sauce. Toss well. Turn heat to low and gently continue tossing for about 30 seconds, until sauce thickens and adheres to pasta. Season to taste with salt and pepper and serve immediately. Serves 3 as first course.

 

 

 

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