Spaghetti with Shaved Asparagus
- Comments()
Everyday Food, April 2009
- Prep Time 25 minutes
- Total Time 25 minutes
- Yield Serves 4
Add to Shopping List
Ingredients
- Coarse salt and ground pepper
- 12 ounces spaghetti
- 1 bunch (1 pound) asparagus, tough ends removed, shaved with a vegetable peeler
- 4 strips lemon zest, thinly sliced, plus 1 tablespoon fresh lemon juice
- 4 tablespoons butter
- 1 ounce Parmesan, shaved with a vegetable peeler
Directions
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water. Add asparagus and lemon zest to pot; immediately drain pasta mixture, and return to pot.
- Add butter and lemon juice. Season with salt and pepper, and toss, adding enough pasta water to create a thin sauce. Top with Parmesan.
Cook's Note
Use a vegetable peeler to create asparagus ribbons and Parmesan shavings. You can substitute another firm cheese, such as Pecorino Romano or ricotta salata.
this was really very easy and light. I also used whole wheat capellini and added artichoke hearts and the tips of the asparagus. Will definately make this again.
This is easy, delicious recipe. I even felt very healthy after eating it. I used wheat spaghetti. Good spring meal.
This was pretty easy, and VERY delicious and a welcome recipe for spring. Plus, my kids ate their vegetables!
I have not made this recipe as of yet.. Thank you for this innovative, simple and beautiful recipe.
I made this one: http://marthaandme.wordpress.com/2009/03/27/the-asparagus-chronicles/