Best Fettuccine With Fresh Asparagus And Lemon Cream Recipes

FETTUCCINE WITH ASPARAGUS IN LEMON CREAM SAUCE

Steps:

• Cook fettuccine until al dente in a large pot of boiling water.
• Meanwhile, heat the oil in a large skillet over medium heat.
• Add the garlic and asparagus and saute, tossing constantly, 2 minutes.
• Pour in about 2 tablespoons of water and cover the pan.
• Cook until the asparagus are just tender, about 5 minutes.
• Combine the cream, milk, lemon rind, nutmeg, salt and pepper.
• Pour over the asparagus and bring to a boil.
• Drain the fettuccine and return to the pot.
• Pour on the asparagus sauce, toss, and stir in the parmesan cheese.
• Serve immediately.

FETTUCCINE WITH FRESH ASPARAGUS AND LEMON CREAM

Steps:

• Bring a large pot of salted water to a boil. Add the asparagus and cook until it is crisp-tender, about 2 to 4 minutes, depending on the thickness of the asparagus. Using a slotted spoon, lift the asparagus out of the boiling water and plunge it into a bowl of ice water. Drain.
• Bring the large pot of water back to a boil, add the fettuccine and cook until it is al dente, about 10 to 12 minutes. Drain.
• Meanwhile, bring the chicken broth and shallots to a boil in a large skillet. Cook until the broth has reduced by half. Add the lemon juice and lemon zest. Whisk in the sour cream.
• Add the drained asparagus and fettuccine to the sour cream sauce and toss to combine. Season with salt and pepper.
• Divide the fettuccine and asparagus among 4 warm bowls and sprinkle with Parmesan cheese.

THE BEST ASPARAGUS LEMON PASTA

Steps:

• Cut the asparagus into 1/2 inch slices on the diagonal, or just into 3 pieces.
• In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes.Drain and rinse under cold water to stop cooking. set aside.
• In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
• In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
• Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
• Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add basil and salt and pepper to taste and toss well.
• Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.

FETTUCCINE WITH ASPARAGUS

Steps:

• Bring a large pot of salted water to boil.
• Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.
• Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.
• Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.
• Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.

FETTUCCINE WITH ASPARAGUS AND SMOKED SALMON

Steps:

• Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.
• Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.
• Bring a large pot of salted water to a boil for the pasta.
• While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.
• Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.
• When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.
• Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.

FETTUCCINE WITH ASPARAGUS, LEMON, PINE NUTS & MASCARPONE

Steps:

• Heat the oven to 400F or 450°F (Note the slightly higher oven temperature when baking fresh egg pasta.) Lightly coat a large, shallow baking dish with olive oil.
• Bring a large pot of salted water to a boil.
• Add the asparagus and blanch until tender but with a slight bite left to it, about 2 minute Scoop it from the water with a large slotted spoon, set it in a colander, and run it under cold water to preserve its green color.
• Drain well.
• Keep the water boiling for the pasta.
• In a large skillet, heat the olive oil over medium heat.
• Add the scallions; sauté 1 minute to soften.
• Add the asparagus and sauté briefly, about 1 minute Take the skillet off the heat and add half the zest, the lemon juice, thyme, salt, and pepper; mix well and reserve.
• In a medium saucepan, heat the butter and flour over medium heat, whisking until smooth.
• Cook for 1 min.
• ,whisking constantly, to cook away the raw taste of the flour.
• Add the milk and cook, whisking all the while, until it comes to a boil.
• Lower the heat a bit and cook until smooth and lightly thickened (about the consistency of heavy cream), 3 or 4 minute.
• Turn off the heat and add the mascarpone, the remaining lemon zest, and 1/2 cup of the grana padano, whisking until the mixture is fairly smooth (there will be a slight grainy texture from the cheese).
• Season with the cayenne, allspice, and more salt and pepper.
• In a small bowl, combine the breadcrumbs and the remaining grana padano.
• Season with salt and pepper and add a drizzle of olive oil.
• Mix well.
• Return the cooking water to a full boil and cook the fettuccine, leaving it slightly underdone.
• Drain well.
• Return the fettuccine to the cooking pot.
• Add the mascarpone sauce, the pine nuts, and the asparagus with all its juices.
• Toss and taste for seasoning.
• Pour into the baking dish and sprinkle the breadcrumb mixture evenly over the top.
• Bake uncovered until bubbling and golden, 15 to 20 minute Serve right away.