8 ounces pencil-thin asparagus spears, cut into 2-inch-long slices (snap off tough ends before slicing)
1/3 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
How to Make It
To make gremolata: Combine chopped parsley, lemon zest, and diced garlic in a small bowl; set aside.
Cook pasta in a large saucepan according to package directions. When 3 minutes of cooking time remains, add the asparagus; finish cooking. Drain in a colander; rinse with cold water.
Heat the same saucepan over medium heat; add cream, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add pasta mixture to pan; toss to coat. Increase heat to medium-high; bring cream to a boil. Cook until almost all of the cream is absorbed (about 3 minutes), stirring constantly. Add half of gremolata to pan; cook 1 minute, stirring constantly.
Transfer to serving bowls; top with remaining gremolata. Serve immediately.
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