April 24, 2015

Lemon Asparagus Pasta

The SEA SALT Bowls, Recipes garlic, lemon asparagus pasta, lemon juice, lemon zest, parmesan, southern california, The Sea Salt, vegetarian 0 Comments

This dish couldn’t be easier, and will be on your table in the amount of time it takes to boil pasta.

Fresh asparagus in a lemony, garlic, butter sauce topped with fresh green onions and shaved parmesan…

There’s nothing left to be said.

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Lemon Asparagus Pasta

Ingredients:

Makes enough for 3 or so servings

• 1/2 lb. pasta (your choice)
• 1 lb. asparagus, ends trimmed and cut into 2 inch pieces 
• zest of 1 lemon
• juice of 1 lemon
• 4 cloves garlic, finely minced
• EVOO
• 1 Tbsp unsalted butter (optional but delicious and recommended)
• 4 green onions, chopped
• salt and fresh ground pepper
• parmesan cheese

directions:

1. Cook pasta according to directions.
2. Meanwhile, prep asparagus, lemon and garlic.
3. Heat large pan over medium heat and add EVOO to coat the bottom.
4. Saute garlic, stirring frequently and cook until aromatic, but do not let it burn.
5. Add lemon zest and asparagus, and saute just for a minute or so.
6. Season with salt and plenty of fresh ground black pepper, and add lemon juice and butter.
7. Cook asparagus a minute or so longer, letting the lemon juice reduce a bit and thicken up and just until asparagus is tender but not limp. (This will depend on how thick your stalks are- I like my asparagus very al dente, so I usually cook it pretty briefly just until it becomes a little brighter green.)
8. Toss in cooked pasta and season as needed with S&P and toss in green onions.
9. Serve in bowl topped with plenty of shaved parmesan cheese (I just use a vegetable peeler).