Recipe - Pappardelle With Asparagus And Lemon

1 bn Pencilthin asparagus
One half pound Pappardelle pasta; (or
fettucine)
One fourth cup Freshly squeezed lemon
juice; (about 2 lemons)
2 tablespoon Dry white wine
One half teaspoon Salt
1 cup Heavy cream
2 tablespoon Minced lemon zest
2 tablespoon Minced Italian parsley

Snap off the tough ends of the asparagus and cut each stalk into 3 to 4
pieces, slicing on the diagonal. Cook the asparagus in a pot of lightly
salted, boiling water for 2 minutes, or until tender but still firm.
Immediately place in a bowl of ice water, or under cold running water.
After asparagus cool, drain, cover with plastic wrap and set aside. Cook
pasta in a large pot of boiling salted water until al dente (barely
tender), about 10 to 12 minutes. While the pasta is cooking, combine lemon
juice and white wine in a small nonstick skillet and cook over mediumhigh
heat until reduced to 2 to 3 tablespoons. Add salt and cream and reduce to
about 2/3 cup. Remove from heat and stir in one tablespoon of the lemon
zest. Cover to keep warm until the pasta is cooked. When pasta is cooked,
drain and return it to the cooking pot. Add asparagus pieces, lemon cream
sauce and minced parsley. Toss gently to combine. Transfer to a warm
serving platter or plates. Garnish with remaining tablespoon of lemon zest
and serv e.

Yield: 6 to 8