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Makes 4 servings. Difficulty
Easy
Ingredients
8 oz. gf angel hair pasta 2-1/2 cups asparagus, cut into 1 inch pieces 1 Tablespoon unsalted butter 1/4 cup shallots, chopped Zest of 1 lemon 1 Tablespoon lemon juice 3/4 cup cream 2 large eggs 1 Tablespoon fresh dill Dash of fresh nutmeg Salt and freshly ground black pepper
Directions
Bring a large stock pot of salted water to a boil. Add the asparagus and cook until just tender, about 3-4 minutes. Remove the asparagus from the water with a slotted spoon and transfer to a bowl of ice water. (When cool drain.) Add the pasta to the water and cook according to package directions. Drain.
While the pasta cooks, melt the butter in a large skillet over medium heat. Add the shallots and lemon zest; sauté for 1 minute. Add the lemon juice; cook for 1 minute or until liquid almost evaporates.
Combine the cream and eggs in a small bowl; stir well with a whisk. Add the pasta, asparagus, and cream mixture to the pan. Cook over low heat for 3 minutes, stirring constantly (do not boil). Stir in the dill and season with salt, pepper and fresh nutmeg. Serve immediately.
Tips
We used Tinkyada’s pasta for the gf pasta in this recipe.
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