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Great homemade coffee with James Hoffmann.
Milk Street Recipe
Pasta with Creamy Asparagus
This lively springtime pasta dish was inspired by a recipe from “River Cafe London,” the most recent cookbook from Britain's landmark restaurant. The asparagus is finely chopped in the food processor; half is sautéed until tender and half is kept al dente for pleasing contrast in texture. A cup of cream binds the asparagus into a silky sauce just thick enough to coat the pasta while a sprinkle of lemon zest and a squeeze of lemon juice at the table brighten up the flavors.
4
Servings
Tip
Don't forget to reserve 1½ cups of the chopped asparagus to add with the cream. Also, don't forget to save about 1 cup of the cooking water before draining the pasta; you'll need it for the sauce.
25 minutes
Ingredients
-
2
pounds asparagus, tough ends trimmed, cut into 1-inch pieces
-
Kosher salt and ground black pepper
Directions
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