Review: Pasta with Asparagus and Creamy Lemon Sauce

[KaliforniaKim]

This is a recipe from the September 99 issue. It was very easy, and light. The lemon and dill were tasty, but not overwhelming. Excellent as either a main dish or a side dish with fish or chicken.

[Jen]

Would you mind posting the recipe and nutritional info? I couldn't find this in the recipe finder and it sounds delicious!

Thanks,
Jen

[KimberlyE]

Just want to say hi...your name caught my eye...my name is Kim and I'm from CA too...I know there are a lot of us but not on this b.b. And thanks for the review, I love lemon and pasta.

[This message has been edited by KimberlyE (edited 06-01-2001).]

[patsyk]

Hi - I am bumping this up because I did a search on my Mastercook CL (only goes through 1998) and on the CL search and couldn't find the recipe... please post when you get time... it sounds wonderful!

[This message has been edited by patsyk (edited 06-02-2001).]

[KimKelly]

KaliforniaKim... thanks for posting the recipe. I had read it before and forgotten about it. Your post is timely as I just got back from the fruit market with a lovely bunch of asparagus!

I love your name too... wish I would have thought of it!


Another California Kim...

[KaliforniaKim]

Here it is! Sorry for the delay:

Pasta with Asparagus and Creamy Lemon Sauce

8 oz. uncooked angel hair pasta
2 1/2 c. asparagus cut into 1-inch slices (about 1 pound)
1 T. butter or margarine
1/2 c. chopped green onions
1 1/2 t. grated lemon rind
3 T. fresh lemon juice
3/4 c. skim milk
2 large eggs
1 T. fresh dill or 1 t. dried dill
1/4 t. salt
1/8 t. nutmeg

Cook pasta in boiling water. Add asparagus last two minutes or until tender. Drain.

While pasta cooks, melt butter in a large skillet over medium heat. Add onions and rind; saute 1 minute. Add lemon juice; cook 1 minutes or until liquid almost evaporates.

Combine milk and eggs in a small bowl; stir with a whisk. Add pasta and milk to butter/lemon mixture. Stir well and cook over low heat 3 minutes or until slightly thick (do not boil). Stir in dill and nutmeg before serving.

Yield: 4 servings (serving size: 1 1/2 c.)

Calories: 318 (19% from fat); FAT 6.7g; PROTEIN 14.3g; CARB 50.9g; FIBER 3.5g; CHOL 119mg; IRON 3.6mg; SODIUM 241mg; CALC 114mg

I used penne pasta instead of angel hair. I think a hardier pasta works better.

Hi to the other California Kim! I'm up north, but it's great to see other Kim's.

Kim

[KaliforniaKim]

Oops...I forgot one other thing. I didn't use the nutmeg. I wasn't brave enough to try it since nutmeg can sometimes be overwhelming.

In this case, the dill and lemon were perfect.

[sal]

I made this recipe last evening, but I have a question. My sauce was more textured, almost cheesy - did this happen because the heat was too high? I liked the flavors, but I think because I was hurrying (2 hungry children were impatiently waiting) my sauce was not creamy. Thanks for any input. sally

[KaliforniaKim]

Sal, I'm not sure, but I'd guess you are correct about the heat. If you overcook it, it will become thicker. It worked well for me, and I'm not the most patient person. However, I do know that this is the first time I didn't overcook a white sauce and it worked perfectly.

Kim