Pasta

Pasta with Asparagus and lemon

Ingredients Required

4 thick asparagus spears

50ml double cream

Zest and juice of 1 lemon

Butter

Salt

100g tagliatelle

1 organic egg yolk, beaten

50 g parmesan cheese

Fresh-flat leaf parsley, roughly chopped

Methods of preparation

Sort out the asparagus; blend it, cut the ends of asparagus with knife if necessary.

Take a large shallow pan of water up to the boil. Cook the asparagus spears in the boiling water for3 -5 minutes or until they are tender, but don’t overcook the. Drain and cut into bite-sized pieces and set aside gently warm the cream in saucepan, the ad the Leon zest, juice and butter Remove from the heat and set aside.

Bring the pan of water to a rapid boil and add a generous amount of salt to the water. Cook the pasta according to the instruction and drain. Pour the lemon sauce over the drained pasta and stir in the egg yolk, then fold in the asparagus, Parmesan and Parsley. Now your delicious pasta is ready to eat and serve it to your guest. Have a nice day J J with lovely food .