LEMON FETTUCCINE WITH ASPARAGUS Lemony Dill
1 bunch young asparagus, the ends snapped off & cut into 4, slicing on the diagonal
1 pound fettuccine
¼ cup freshly squeezed lemon juice
2 tablespoons dry white wine
1 cup heavy cream
2 tablespoons Lemony Dill Seasoning
1 tablespoon grated lemon zest
2 tablespoons fresh Italian flat leaf parsley
1. Cook the asparagus in a pot of lightly salted boiling water for 2 minutes, or until tender but still firm. Drain in a colander under cold running water. When cool; set aside.
2. Cook the pasta according to the directions on the package until al dente. Do not overcook.
3. While the pasta is cooking, combine the lemon juice and white wine in a small sauté pan and cook over medium-high heat until reduced to 2 – 3 tablespoons. Add the Lemony Dill Seasoning and the cream and continue cooking until it is reduced to about ⅔ cup. Cover to keep warm until the pasta is cooked.
4. When the pasta is cooked, drain and return it to the cooking pot. Add the asparagus. Lemon cream sauce and parsley. Toss gently to combine then transfer to a warm serving platter or plates and serve at once.