Springtime asparagus is here!

Creamy Lemon Pasta with Asparagus 

A delicious weeknight dinner modified from a recipe found on NYTimescooking.com.  Chef Ron is currently featuring tender roasted locally grown Quincy asparagus in his Saturday Chef's 4-course dinner.  Try this easy recipe for your dinner - - Bon Appetit, Millie

Ingredients: 

18-24 fresh asparagus spears

12 oz wide egg noodles

Zest and juice of 2 lemons; zest cut in very thin 1" strips

1 c heavy cream

1-2 cloves peeled garlic, sliced thin or minced

Kosher salt to taste

Lots of freshly ground black pepper

1/2 c grated Parmigiano-Reggiano cheese

Preparation:  

1.  Heat oven to 400.  Clean and trim asparagus spears. Toss lightly with olive oil and roast on a sheet pan approximately 8-12 min, until tender, but still crisp.  Set aside. 

2. Meanwhile bring a large pot of salted water to boil.  Add noodles, stir to separate.  Cook for 8 min or until tender.  Drain and return to pot. 

3.  Just before noodles are done, in a small saucepan combine the lemon zest, garlic, cream, salt & pepper.  Cook over medium heat for 2-5 min, or until cream comes to a boil.  

4.  Pour cream mixture over drained noodles and add the lemon juice.  Stir to coat.  Cook over medium heat, stirring, until the liquid is absorbed, about 2 minutes.  Season with additional pepper as desired.  

5.  Serve pasta in wide bowl placing roasted asparagus on top and sprinkle with grated cheese.