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Asparagus: Bowties with Asparagus & Lemon Cream

Source of Recipe

Mimi's Archive


List of Ingredients

1 tablespoon butter
1/4 cup minced onion
1 pound asparagus, cut 1" pieces
1 cup chicken broth
1/2 cup heavy cream
1 cup frozen peas, thawed
1/2 teaspoon grated fresh lemon peel
1 pound bowtie pasta, cook and drain
1/3 cup Parmesan cheese


Recipe

Melt butter in large skillet over medium-high heat. Stir in onion and cook 3 minutes. Add asparagus and chicken broth; boil 3 minutes over high heat. Add heavy cream, peas and lemon peel; boil until sauce is thickened, about 3 to 4 minutes. Toss sauce with hot pasta and Parmesan cheese in large serving bowl. Makes 6 servings.