Creamy Lemon Pasta with Asparagus

by Kerry Dunnington

Creamy Lemon Pasta with Asparagus

Lemon and asparagus complement each other perfectly. This recipe is simple to assemble, colorful, refreshing and so representative of spring. The dish stands on its own, but if you want to serve accompaniments, toss baby lettuce leaves with an oil and vinegar dressing and serve with slices of olive bread.

For optimum results, the eggs and milk should be at room temperature when you begin. The ingredients are easier to incorporate if the pasta is broken in half before cooking. Be sure to grate the lemon zest before you juice the lemon.

  • 2 eggs
  • ¾ cup low fat milk
  • 8-ounces angel hair pasta
  • One bunch fresh asparagus trimmed of woody end and cut into 1-inch pieces (cutting the asparagus on the diagonal adds to the presentation)
  • 2 tablespoons butter
  • 2 teaspoons grated lemon rind
  • 3 tablespoons fresh lemon juice
  • ½ teaspoon salt
  • Fresh grated Parmesan cheese


In a medium bowl, whisk eggs and milk until well combined. Cook pasta in salted boiling water for about 4 minutes, add asparagus and cook an additional 2-3 minutes or until asparagus is just fork tender, drain.

While the pasta and asparagus are cooking, melt butter in a medium skillet over moderate heat, add lemon rind, lemon juice and salt, cook for 1 minute.

Pour lemon/butter mixture over pasta and asparagus and toss. Add egg/milk combination to pasta/asparagus mixture and cook over low heat for a few minutes or until mixture slightly thickens, stirring constantly, then serve immediately.

Serve Parmesan cheese buffet style.


Serves 4-6


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