yes!!!! asparagus is in season.
i love asparagus.
like little trees that just taste so good.
have you made your way down to your local farmers market?
well if not you need to. you can get a bounty of local asparagus. i just picked up 4 pounds.
come wednesday….asparagus will be filling my reusable shopping bag AGAIN.
you are going to be seeing several asparagus recipes if all goes well in the tasting and trying of new recipes.
another + for asparagus is my boys like it. one of the green vegetables they will just eat up.
now this recipe – in my opinion – is perfect for spring summer time.
it is light. it is fresh.
the flavor of the lemon and asparagus together is such a healthy tasting pasta. i would for sure make this again for the family.
boys ate it right up!
•1 lb asparagus
•1 lb linguine
•3 tablespoons unsalted butter
•3/4 cup milk
•2 tablespoons freshly grated lemon zest – from about 3 lemons
•1/4 cup fresh lemon juice
•3/4 teaspoon salt
•1/3 cup basil, finely chopped fresh leaves
•1/2 cup parmesan cheese, freshly grated
Break the ends off the asparagus. Rinse the asparagus well. Cut into ½ inch pieces.
Steam asparagus for about 3 minutes. Drain and rinse under cold water so the asparagus stops cooking. Set aside.
Cook linguine to listed directions on box. Set aside ¼ cup pasta water. Drain.
In a deep skillet heat butter over low heat. When butter is melted add milk, lemon zest, lemon juice, salt, and pasta water.
Add pasta and asparagus to sauce and cook over medium heat, tossing ingredients together. Cook until heated through. Add basil and toss well. Serve in pasta bowl. Sprinkle with Parmesan.
now i found this recipe at Food.com…they claim it to be the “best asparagus lemon pasta”
this is my first time making this so i could not make claim to the best…maybe in months or years to come i can throw a best on a title