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Lemon Asparagus Pasta


8 ounces angel hair pasta
2 1/2 cups asparagus
1 tablespoon butter
1/2 cup chopped green onions
1 1/2 teaspoons lemon peel
3 tablespoons lemon juice
1 teaspoon dried dill
1/4 teaspoon salt
1/8 teaspoon ground nutmeg

asparagus 4


  1. 8 ounces of angel hair pasta. 2 ½ cups of asparagus cut into 1 inch pieces. Cook pasta in boiling water 4 minutes. Add asparagus and cook 2 minutes longer or until tender. Drain.
  2. While pasta cooks, melt 1 tablespoon of butter in a large pan over heat. Add ½ cup of chopped green onions and 1 ½ teaspoons of lemon peel. Sauté one minute. Add 3 tablespoons lemon juice and cook until liquid is almost evaporated.
  3. Beat together ¾ cup of milk and two eggs. Add with pasta and asparagus to pan with green onions. Cook over low heat until mixture is slightly thick about four minutes. Do not boil. Stir in 1 teaspoon dried dill, ¼ teaspoon of salt, and 1/8 teaspoon ground nutmeg. Serve immediately.
Adapted from Simply in Season Cookbook