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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