Pappardelle with Lemon and Asparagus
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