Welcome Guest [Log In] [Register]
Thanks for checking out our board!

You are currently viewing our forum as a guest. This means you are limited to reading the board and there are features you can't use, such as posting or viewing member profiles.

If you join our community (or log in, if you're already a member), you'll be able to access member-only features such as creating a profile, sending personal messages, and voting in polls. Registration is simple, fast, and completely free.

Sorry that we have to require registration, but it keeps out the hit-and-run spammers.

Join us!

If you're already a member please log in to your account to access all of our features.

Username:   Password:
Add A Reply
Lemon Pasta with Roasted Asparagus
Topic Started: September 16, 2008, 11:29 am (48 Views)
SonofSargas
Member Avatar
wandering teacher of the bizarre and unusual
Ingredients:

10 asparagus stalks, ends snapped

1 Tbsp olive oil, divided

1/2 tsp salt, divided

12 oz fettuccine

1 cup dry white wine

3 shallots, chopped

3 lemons

1 1/2 cups whipping cream

1/3 cup plus 2 Tbsp grated Parmesan cheese, divided

1/8 tsp cayenne pepper

4 Tbsp butter

1 Tbsp minced chives

1 Tbsp minced mint



Wash and dry asparagus. Place stalks in a baking pan large enough to

hold them in one layer, and gently rub them with 1/2 tablespoon olive

oil. Sprinkle 1/4 teaspoon salt over the asparagus and bake in a

preheated 425 degree oven for 12 to 15 minutes, depending upon the

thickness of the stalks. when cool enough to handle, cut into 1/2-inch

pieces.



In a generous amount of salted boiling water, cook the fettuccine until

al dente. Drain, place in a bowl and toss with 1/2 tablespoon olive

oil.



Pour wine into a large skillet or pan. Add shallots. Reduce over

medium heat to one half. Wash lemons well with soap and water, rinse

and dry. Add grated rind and juice from 2 lemons to the wine. Simmer 2

minutes.



Add cream. Bring to a boil, then lower heat and add 1/3 cup cheese, 1/4

teaspoon salt and cayenne pepper. Simmer slowly, whisking constantly,

about 4 minutes, or until sauce begins to thicken. Cut cold butter into

small pieces and add to the sauce, cooking 1 minute. Add asparagus,

pasta and 2 tablespoons cheese. Toss until pasta is thoroughly coated

with sauce and heated through.



Divide pasta evenly in heated plates or soup bowls. Sprinkle with

grated peel from remaining lemon, chives and mint
Posted Image

Offline Profile Quote Post Goto Top
 
1 user reading this topic (1 Guest and 0 Anonymous)
ZetaBoards - Free Forum Hosting
Fully Featured & Customizable Free Forums
« Previous Topic · Recipes · Next Topic »
Add A Reply