This was a Chow.com find – with a few adjustments now it’s mine. I love spring – the green garlic and of course asparagus – which I try to eat as much as I possibly can when it’s in season. The creme fraiche totally melts into the pasta making it wonderfully creamy and rich.
1 TBSP butter
1/2 c spring onions, diced
1/2 c minced green garlic
Salt & Pepper
8 oz creme Fraiche
8 oz angel hair pasta
1 lb asparagus, spiced thin
Bring large pot of salted water to a boil.
Melt butter in a 12 in skillet, add onions and most of garlic, season with salt & pepper and cook, stirring occasionally until onions tender, but not brown.
Add creme Fraiche and simmer for about 5 minutes, remove from heat.
Add pasta and asparagus to the boiling water. Boil for about 5 minutes until pasta cooked through.
Reserve 3/4 c pasta water. Add pasta to the sauce with 1/4 c pasta water over low heat, cover and add water to get desired consistency.
8 WW PP per serving.