Makes 4 servings. Difficulty
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
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.
We used Tinkyada’s pasta for the gf pasta in this recipe.