Asparagus Cream Pasta
- 1 bunch fresh asparagus, trimmed and cut into 5cm pieces
- 30g butter
- 1 clove garlic, minced
- 450ml cream
- 500g linguine
- 1 lemon, juiced
Preparation:5min › Cook:20min › Ready in:25min
- Bring a saucepan of water to a boil. Boil asparagus for 3 to 4 minutes; drain.
- In a large saucepan, melt butter over medium heat. Saute garlic and asparagus for 3 to 4 minutes. Stir in cream and simmer for 10 minutes.
- Meanwhile, cook linguine according to pack instructions; drain and transfer to a serving dish. Stir lemon juice into asparagus mixture; pour mixture over pasta.
Altered ingredient amounts. This was a pretty good sauce with a lot of potential. It definately took longer than 10 mintues to thicken, so plan on at least 20 minutes (and be flexible in cheating by adding a bit more roux (1 tablespoon each melted butter and flour mixed well) to help speed things up). As far as flavour, I felt this recipe needed quite a bit more lemon to spruce it up. The lemon and asparagus go wonderfully together, so don't be shy. - 29 Sep 2008
Used different ingredients. This is quite good and very easy to make. I thought it needed something more so I put in fresh mushrooms and it added a lot of flavour. - 29 Sep 2008
Altered ingredient amounts. This is a good recipe but we added sun dried tomatos, a little cream cheese(to thicken the sauce), and fresh parmesan cheese all to the sauce while it was cooking. It was very tasty! - 29 Sep 2008