Linguini with Lemon Asparagus Cream Sauce

Here is a slightly lighter take on a cream sauce than the ones I usually make (and by light I mean no eggs or bacon). Be sure to use good cheese, not the powdery pizza stuff.

  • 12oz Linguini
  • 1 lb Asparagus, trimmed and cut in to 1-2 inch pieces
  • 1 cup Heavy Cream or Half and Half
  • 1/2 tbsp butter or olive oil
  • 2 cloves garlic
  • 1 tsp lemon zest
  • Juice of 1 lemon
  • 1/2 cup grated Parmesan cheese

Boil the pasta per the package directions. Reserve 1 cup cooking water and drain.

Heat the butter in a small saucepan. Saute the garlic until fragrant but not brown. Add the lemon zest and stir until fragrant. Add the cream, pasta cooking water, lemon juice, and Parmesan. Bring to a boil and reduce heat to a simmer for 15 minutes.

Meanwhile, bring enough water to cover the asparagus to a boil in a skillet. Add the thickest pieces and simmer, covered, for 1 minute. Add the remaining asparagus and simmer until just tender, 2-3 minutes more. Drain and immediately drop the asparagus into a bowl of ice water. Drain.

Combine the asparagus, pasta, and sauce in a large saucepan and cook over low heat until the sauce coats the pasta. Serve with additional Parmesan.

One Response to “Linguini with Lemon Asparagus Cream Sauce”

  1. May 5 Recipe Roundup « The Heavy Table – Minneapolis-St. Paul and Upper Midwest Food Magazine and Blog Says:

    [...] summer soup; Garibaldi biscuits; poblano, potato, and corn gratin; and linguini with lemon asparagus cream sauce. var addthis_pub = "heavytable"; var addthis_options = 'favorites, digg, delicious, stumbleupon, [...]

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