|make your stomach happy||.||
finally here, and what better way to celebrate the milder temps than by
throwing together a dish that features that quintessential spring
Use cream and butter for a richer sauce, milk and olive oil for
something a little easier on the waistline – either way, you’ll end
up with a fresh, zippy dish that’s elegant and easy to make. If you're
up for a little extra work, make some homemade
egg pasta to go along with this sauce -- lick-your-plate-clean
Break off the woody ends of the asparagus and discard. Boil the
asparagus until bright green and crisp-tender, about 3 minutes. Remove
with a slotted spoon and immediately plunge in ice-cold water to stop
the cooking. Cut the asparagus spears into 2” long sections. Throw the
pasta in the boiling water that you used for the asparagus, and cook
until al dente.
Mince the garlic; zest
the lemon using a zester or a grater. Cut the de-zested lemon in half
and squeeze out the juice from one half.
Heat the butter or oil
in a skillet over medium-high heat; sauté the garlic until soft and
yummy-smelling. Lower the heat a bit and stir in the cream and lemon
zest. Gently simmer until the flavors begin to meld and the mixture
begins to thicken (if you’re using milk, it won’t really thicken
much; just cook until the sauce tastes less milky). Add plenty of salt
and pepper to taste.
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