Pappardelle with Asparagus and Lemon - pencil-thin

Method

• Snap off the tough ends of the asparagus and cut each stalk into 3 to 4 pieces, slicing on the diagonal.
• Cook the asparagus in a pot of lightly salted, boiling water for 2 minutes, or until tender but still firm.
• Immediately place in a bowl of ice water, or under cold running water.
• After asparagus cool, drain, cover with plastic wrap and set aside.
• Cook pasta in a large pot of boiling salted water until al dente (barely tender), about 10 to 12 minutes.
• While the pasta is cooking, combine lemon juice and white wine in a small non-stick skillet and cook over medium-high heat until reduced to 2 to 3 tablespoons.
• Add salt and cream and reduce to about 2/3 cup.
• Remove from heat and stir in one tablespoon of the lemon zest.
• Cover to keep warm until the pasta is cooked.
• When pasta is cooked, drain and return it to the cooking pot.
• Add asparagus pieces, lemon cream sauce and minced parsley.
• Toss gently to combine.
• Transfer to a warm serving platter or plates.
• Garnish with remaining tablespoon of lemon zest and serve.