The first asparagus of the season showed up at the farmers market last weekend and I only bought 4 bunches. This was the first dish I whipped up. There is something magical about asparagus, lemon and cream – with a little pasta.
1/2 lb pasta
2 bunches of asparagus, cut into 1/2 inch pieces
2 lemons, zested and juiced
1/2 c cream fraiche
Salt and pepper
1/2 c parm cheese
Bring a pot of salted water to a boil. Add asparagus and cook 3 minutes. Remove. Add pasta and cook according to package.
In a 12 inch skillet heat cream over low heat, add pasta, asparagus and lemon juice and zest. Cook for 2 minutes, stir in cheese and serve.