We’re smack dab in the middle of asparagus season, so chances are you’ll find a good deal at your local super market. As a kid I was never too fond of asparagus and I have a feeling I was not alone in this mindset. Of course as one matures so does one’s taste. In the end, I think it matters less what you’re cooking than it does how you’re cooking it.

Asparagus and Peas

This is a quick simple dish for a hungry person in spring. The garlic is faint, the lemon works will with the cream, and peas are a nice complment. I enjoyed it.

Asparagus and Pea Pasta in a Lemon Cream Sauce

Asparagus and Pea Pasta with Lemon Cream Sauce

1 bunch of asparagus
2 tablespoons white wine
juice of two lemons
1 tablespoon butter
1/2 teaspoon salt
2 garlic cloves; minced
zest of one lemon1 cup heavy cream
1 cup of peas; fresh or frozen (and thawed)

Boil your pasta in salted water as per the packages instructions. Steam your asparagus until tender (3-5 minutes for thin, 6-8 for thick) and immediately submerge in ice cold water to stop cooking.

While your pasta is cooking, reduce your wine and lemon juice in a large pan under medium-high for 2-3 minutes. Lower the heat to medium and add butter, salt and garlic and cook for 3 minutes. Garlic should be fragrant. Add the heavy cream and continue to cook, reducing, for an additional 10 minutes. Add the asparagus, pasta and peas and toss to coat. Enjoy.

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