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Recipe Name: Asparagus With Lemon Pasta Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

10 Fresh Asparagus Stalks
Blunt Ends Cut
1 Tablespoon(s) Olive oil
1/2 Teaspoon(s) Salt
12 Ounce(s) Fettuccine
1 Cup(s) Dry White Wine, Non-Alcohol
Substitute: 1/2 Water and
Apple juice
3 Shallots, chopped
3 lemons
1 1/2 Cup(s) Whipping cream
1/3 Cup(s) Parmesan Cheese, Finely
Grated plus
1/8 Teaspoon(s) Cayenne pepper
4 Tablespoon(s) Butter or margarine
1 Tablespoon(s) Fresh Chives, Minced
1 Tablespoon(s) Fresh Mint, Minced
The Chinese were enjoying noodles and pasta 5,000 years before the
birth of Christ. During the same time, Europe was in the Stone Age,
the great civilizations of Egypt, Greece and Rome would not exist for
another 3,000 years and in the Americas, only tall grasses grew where
much of the wheat used to make pasta noodles is now produced. Today,
pasta is a definitive convenience food that offers great variety,
easy-preparation and high-quality nutrition. Try this Pasta Great for
dinner tonight, and you'll appreciate the history of the noodle all
the more! Wash and thoroughly dry asparagus. Place stalks in a baking
pan large enough to hold them in one layer, and gently rub them with
1/2 tablespoon olive oil. Sprinkle 1/4 teaspoon salt over the
asparagus and bake in a pre-heated 425-F degree oven for 12 to
15-minutes, depending upon the thickness of the stalks. Remove from
oven and set aside. When cool enough to handle, cut into 1/2-inch
pieces. Fill a large pasta pot with a generous amount of salted water
and cook the Fettuccine until al dente. Drain, place in a bowl and
toss with 1/2 tablespoon olive oil. Pour wine into a large skillet or
pan. Add shallots and reduce over medium heat to one half the original
volume. Wash lemons well with soap and water to remove wax, rinse and
dry. Add grated rind and juice from 2 lemons to the wine. Simmer
another 2-minutes. Add cream to mixture and bring to a boil, then
reduce heat and add 1/3 cup cheese, 1/4 teaspoon salt and cayenne
pepper. Simmer slowly, whisking constantly, for approximately
4-minutes, or until sauce begins to thicken. Cut cold butter into
small pieces and add to the sauce, cooking another minute. Add
asparagus pieces, pasta and 2 tablespoons cheese. Toss until pasta is
thoroughly coated with sauce and heated through. Divide pasta evenly
in heated plates or soup bowls. Sprinkle with grated peel from
remaining lemon, chives and mint and serve. Posted to by The Cook & Kitchen Staff
<> on Apr 17, 1998

Nutrition (calculated from recipe ingredients)
Calories: 1172
Calories From Fat: 438
Total Fat: 49.7g
Cholesterol: 110mg
Sodium: 3589.3mg
Potassium: 2668mg
Carbohydrates: 138.4g
Fiber: 19.9g
Sugar: 24.3g
Protein: 54.7g

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