[recipe*] Fettuccine with Asparagus and Lemon

[Guest guest]

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