| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
April 1995 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Asparagus; trimmed and cut |
|
|
; diagonally into |
|
|
; 1/2-inch-thick |
|
|
; slices |
| 1 |
lb |
Bow-tie pasta |
| 3 |
tb |
Unsalted butter |
| 3/4 |
c |
Heavy cream |
| 2 |
tb |
Freshly grated lemon zest; (from about 3 |
|
|
; lemons) |
| 1/4 |
c |
Fresh lemon juice |
| 3/4 |
ts |
Salt |
| 1/3 |
c |
Finely chopped fresh parsley leaves |
|
|
Accompaniment: freshly grated Parmesan |
|
|
; cheese |
INSTRUCTIONS
In a steamer set over boiling water steam asparagus, covered, until
crisp-tender, about 3 minutes. Transfer asparagus to a colander and
rinse under sold water to stop cooking. Drain asparagus well.
In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
In a deep 12-inch skillet heat butter and cream over moderately low
heat until butter is melted and stir in zest, lemon juice, and salt.
Remove skillet from heat and keep sauce warm, covered.
Add pasta to boiling water and boil, stirring occasionally, until al
dente. Ladle 1/4 cup pasta water into sauce and drain pasta in
colander.
Immediately add pasta and asparagus to sauce and cook over moderate
heat, tossing, 1 minute, or until heated through. Add parsley and
salt and pepper to taste and toss well.
Sprinkle pasta with a little Parmesan and serve mor Parmesan on the
side.
Serves 4 as an entree.
Gourmet April 1995
Converted by MC_Buster.
Per serving: 1019 Calories (kcal); 101g Total Fat; (85% calories from
fat); 12g Protein; 27g Carbohydrate; 338mg Cholesterol; 1678mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1/2 Fruit;
20 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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