Lemony Asparagus Pasta

Lemony Asparagus Pasta Recipe

By Judy Kim

Asparagus season may run through the spring months from March to June but it hits its prime in April. If you can get your hands on some quality in-season asparagus, give this recipe a try. We shine a spotlight on the star ingredient with a supporting cast of creamy white wine sauce, deeply infused with fragrant lemony notes and a nice salty Parmesan kick.

Prep time: 20 Minutes, Cook time: 40 Minutes, Total time: 60 Minutes
Yield: 4 SERVINGS

Ingredients:

• 1 lb. penne pasta
• 1 lb. thin asparagus, trimmed and cut into 2" pieces
• 3 tbsp. extra-virgin olive oil, divided
• 1 small onion, diced
• 2 cloves garlic, thinly sliced
• 1/2 c. heavy cream
• 1 c. dry white wine, such as Sauvignon Blanc
• 1 lemon, zested and juiced
• 1 tsp. kosher salt
• 1/2 c. freshly grated Parmesan, plus more for serving
• 1/2 tsp. freshly ground black pepper, plus more for serving
• 1/4 c. fresh parsley, finely chopped
• 1/2 tsp. crushed red pepper flakes

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