Guest guest Posted March 9, 2009 Report Share Posted March 9, 2009 This is another great recipe to celebrate the delicious aparagus of Springtime. If you are looking for a simple and beautifully put together cookbook that gives you vegetarian ideas for celebrating the flavors of each season, I recommend you pick up a copy of this: 'Recipes from a Vegetarian Goddess', by Karri Allrich Fettuccine with Asparagus and Lemon 1 pound Italian fettuccine 3 Tbs. extra virgin olive oil 4 garlic cloves, minced 2 cups tender asparagus spears, tough ends removed 2 Tbs. capers, rinsed 2 Tbs. lemon juice 2 Tbs. dry white wine 1 tsp. grated lemon peel 1/2 cup soy or dairy cream 1/4 cup grated parmesan cheese Freshly ground pepper 2 Tbs. chopped fresh parsley Cook pasta until al dente, drain and pour into a warmed pasta serving bowl. Drizzle with a little olive oil, add the cheese, and freshly ground pepper. In a large skillet, heat the olive oil over medium heat and saute the garlic for one minute. Slice the asparagus spears, diagonally, into 3-inch pieces and toss in with the garlic. Add the capers and lemon juice and saute for 4 to 5 minutes, just until the asparagus is tender-crisp. Add wine, lemon peel, and cream. Stir well until heated through. (Careful not to overcook the asparagus) Add asparagus and sauce to the pasta and toss together. Garnish with the fresh parsley and serve. Yield: 4 servings ~ PT ~ Each season, in its turn, seems the loveliest. ~ Mark Twain Quote Link to comment Share on other sites More sharing options...
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