INGREDIENTS

INSTRUCTIONS

Snap off the tough ends of the asparagus and cut each stalk into 3 to
4 pieces, slicing on the diagonal. Cook the asparagus in a pot of
lightly salted, boiling water for 2 minutes, or until tender but  still
firm. Immediately place in a bowl of ice water, or under cold  running
water. After asparagus cool, drain, cover with plastic wrap  and set
aside. Cook pasta in a large pot of boiling salted water  until al
dente (barely tender), about 10 to 12 minutes. While the  pasta is
cooking, combine lemon juice and white wine in a small  non-stick
skillet and cook over medium-high heat until reduced to 2  to 3
tablespoons. Add salt and cream and reduce to about 2/3 cup.  Remove
from heat and stir in one tablespoon of the lemon zest. Cover  to keep
warm until the pasta is cooked. When pasta is cooked, drain  and return
it to the cooking pot. Add asparagus pieces, lemon cream  sauce and
minced parsley. Toss gently to combine. Transfer to a warm  serving
platter or plates. Garnish with remaining tablespoon of lemon  zest and
serv e.  Yield: 6 to 8 servings  Converted by MC_Buster.  Per serving:
841 Calories (kcal); 88g Total Fat; (94% calories from  fat); 5g
Protein; 7g Carbohydrate; 326mg Cholesterol; 1157mg Sodium  Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;  17 1/2
Fat; 0 Other Carbohydrates  Recipe by: COOKING LIVE SHOW #CL9398
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 877
Calories From Fat: 777
Total Fat: 88.4g
Cholesterol: 326.1mg
Sodium: 1256.6mg
Potassium: 342.6mg
Carbohydrates: 17.6g
Fiber: 1.6g
Sugar: 4.1g
Protein: 5.5g