April is officially asparagus season! In-season actually runs from March to June but April is when asparagus is at its prime. I can’t get enough, and one of my favorite ways to celebrate asparagus is with lemon in myrecipe. The star ingredient in this easy pasta dinner recipe is obviously asparagus, but the creamy lemon sauce with a dash of Parmesan makes it irresistible and the prefect way to celebrate Spring.
Pair with a crisp, dry Pinot Grigio. Red wines might be too overpowering for the subtle flavors of this pasta dish.Bring a pot of salted water to a rolling boil. Add in pasta and cook for 2 minutes less than package directions. In a large skillet on medium heat, melt 2 tablespoons of butter. Add cream, lemon juice, lemon zest and spices. Stir and allow the cream to come to a low simmer. Adjust spices and/or lemon juice to taste.Stir in ¼ cup of pasta water at a time until desired sauce consistency is reached.Bring a pot of salted water to a rolling boil. Add in pasta and cook for 2 minutes less than package directions.
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