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Print this Recipe    Lemon-asparagus

Asparagus is in season in Eastern Washington and to celebrate the bounty we Western Washingtonians are enjoying, pass on the following
from the Seattle Times.


Lemon Pasta with Roasted Asparagus

10 asparagus stalks, ends snapped
1 Tbsp olive oil, divided
1/2 tsp salt, divided
12 oz fettuccine
1 cup dry white wine
3 shallots, chopped
3 lemons

1 1/2 cups whipping cream
1/3 cup plus 2 Tbsp grated Parmesan cheese, divided
1/8 tsp cayenne pepper
4 Tbsp butter
1 Tbsp minced chives
1 Tbsp minced mint

Wash and dry asparagus. Place stalks in a baking pan large enough
to hold them in one layer, and gently rub them with 1/2 tablespoon
olive oil. Sprinkle 1/4 teaspoon salt over the asparagus and bake
in a preheated 425 degree oven for 12 to 15 minutes, depending upon
the thickness of the stalks. when cool enough to handle, cut into
1/2-inch pieces.

In a generous amount of salted boiling water, cook the fettuccine
until al dente. Drain, place in a bowl and toss with 1/2 tablespoon
olive oil.

Pour wine into a large skillet or pan. Add shallots. Reduce over
medium heat to one half. Wash lemons well with soap and water,
rinse and dry. Add grated rind and juice from 2 lemons to the
wine. Simmer 2 minutes.

Add cream. Bring to a boil, then lower heat and add 1/3 cup cheese,
1/4 teaspoon salt and cayenne pepper. Simmer slowly, whisking
constantly, about 4 minutes, or until sauce begins to thicken.
Cut cold butter into small pieces and add to the sauce, cooking 1
minute. Add asparagus, pasta and 2 tablespoons cheese. Toss until
pasta is thoroughly coated with sauce and heated through.

Divide pasta evenly in heated plates or soup bowls. Sprinkle with
grated peel from remaining lemon, chives and mint.

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