Ingredients
- 1 ½ cups (12 fl oz) Cream
- 1 ½ cups (12 fl oz) Chicken stock
- 1 Teaspoon grated lemon zest
- ¼ cup (2 fl oz) Lemon juice
- ¾ cup Finely grated parmesan cheese
- 400 gms (14 oz) spaghetti
- 500 gms (1 lb) Asparagus
- ¼ cup Chopped flat-leaf parsley
- Cracked black pepper and sea salt
Instructions
- Place the cream, stock and lemon zest in a frying pan over medium heat and allow to simmer rapidly. Gradually whisk in the lemon juice, then stir in the parmesan and cook for a further 10 minutes or until the sauce has thickened.
- Place the spaghetti in a large saucepan of lightly salted boiling water and cook until al dente. Drain.
- Cut the asparagus into thirds and steam over boiling water until tender.
- To serve, toss the spaghetti with the asparagus, lemon cream, parsley, pepper and salt.
Notes
Serves 4.