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March 21, 2013 / Chris Blum

Lemon Asparagus Pasta

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.

Ingredients:
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.

Serves 2

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