Wednesday, September 14, 2011

Asparagus Lemon Spaghetti by Colleen Guenther

Pasta of the year (at least for today)! That's it folks.... make it!

What you need:
3/4 package of spaghetti

Pasta sauce:
1 small red onion chopped
3/4 cup heavy whipping cream
1/2 cup of red wine
1 TBS Extra Virgin Olive Oil
2 TBS butter
2 zest of lemon
1 full lemon squeeze
Extra virgin olive oil and butter to caramelize onions

1 bunch of asparagus cut in half
Dash of Extra Virgin Olive Oil
Dash of salt and pepper
1/2 squeeze of lemon

Chopped Parsley


Put your onion, a dash of extra virgin olive oil and a TBS of butter in a sautee pan on mid-low heat and caramelize for 15-20 minutes. Mid way through, sautee your asparagus in another tall sautee pan along with the olive oil, salt and pepper and the squeeze of a half of a lemon. Cook asparagus for 5-8 minutes until a little soft but still has some crunch then put to the side. Do not over cook. When the onions are caramelized, add 1/2 cup of red wine and let simmer for 3-5 minutes (until soaked up), then, add 2 TBS butter, your heavy whipping cream, zests of lemon and lemon juice. Stir, take off of the heat and cover. When your asparagus is done and set aside, cook your pasta in the same pan as you cooked your asparagus. When done, add a 1/2 cup of your pasta water to the cream sauce, add your asparagus and drained pasta. Cook on medium heat for 1 minute. Dish and serve topped with parmesan and chopped parsley. Enjoy!

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