One of the guiding factors in choosing a recipe for me revolves a lot around what produce is in season. I wanted to make pasta that highlighted spring produce and I came across this recipe from my New York Times cookbook by Jean Yves Legarve. I am not sure who that is, and if I am uncultured I apologize, but I do know one thing, you need to make this pasta. Cream sauces can be daunting, but I promise not only is this dish so delicious with the perfect amount of citrus and cheese, but it is also so easy to throw together you can make it on a weeknight.

Ingredients

• 6 TBSP Unsalted Butter
• 8 Thick Asparagus spears, stalks peeled & cut into 1-in lengths [I could only find an ALDI package of asparagus so I used 1/2 the package]
• 1 Lemon, Grated for zest & juiced
• 2 Large Eggs
• 3/4 Cup Heavy Cream
• 2 TBSP Freshly Grated Parmesan Cheese
• 1/2 TSP Nutmeg
• 3 TBSP Chopped Flat Leaf Parsley [I used dried]
• 1/2 LB Spaghetti
• Salt
• Fresh Cracked Pepper

Let’s Get Cooking

Melt the butter in a medium skillet over MED heat. Add in the asparagus and cook until tender, about 6 minutes.

Meanwhile, combine the lemon zest + half the lemon juice + eggs + cream + Parmesan cheese + nutmeg + parsley in a bowl and mix well. Be sure to taste the sauce, the lemon flavor should be subtle. I had to add all of the juice from my lemon so be sure to taste!

Bring a large pot of water to a boil. Stir encough salt that the water tastes salty. Cook the pasta until al dente, according to your pasta package.

Drain the spaghetti well and return it to the pot. Add in the asparagus with the butter and lemon sauce. Toss well.

Turn the head to LOW and gently toss the pasta over the heat for 30 seconds, until the sauce thickens slightly & adheres to the pasta. Season to taste with salt & LOTS of cracked black pepper.

Made with Love,

Hannah