Pappardelle with Lemon and Asparagus

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This was a recipe that I was going to make to take to Books for Cooks in January 2019.  The meeting was canceled a number of times due to weather and other problems, but Arthur and I really liked the dish.  The theme of the meeting was to be "Lemon."  I found a book at the library called "Lemons" A Country Garden Cookbook by Christopher Idone.  This recipe is adapted from the one in the book.

 1# pencil-thin asparagus
2 tablespoons unsalted butter
1 cup heavy cream
1/4 cup dry white wine
8 oz. pappardelle (I used dry as that is what was available)
Juice of 1 lemon
Freshly ground pepper to taste
Zest of 1 lemon, coarsely grated
Grated or shredded Parmesan cheese for serving

 Snap off tough ends of asparagus.  Cut spears into 3 or 4 pieces on the diagonal.  Melt the butter and saute the asparagus lightly.  Add the cream and wine; warm.

 Cook the pappardelle in a pot of salted boiling water until al dente and drain well.  Add the noodles to the pan with the cream and asparagus.  Fold in the lemon juice.  Season with pepper.

 Divide among dishes and sprinkle with zest and cheese.

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