Ingredients

The following ingredients have 4 Servings
  • 8 ounces angel hair pasta (uncooked)
  • 1 pound asparagus (sliced)
  • 1 tablespoon unsalted butter
  • 1/2 cup green onion (chopped)
  • zest of 1/2 lemon
  • 3 tablespoons fresh lemon juice
  • 3/4 cup milk
  • 2 large eggs
  • 1 tablespoon chopped fresh or 1 teaspoon dried dill
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg

Instruction

  • In a large sauce pan, such as a Dutch oven, cook pasta in boiling water 4 minutes. Add asparagus; cook 2 minutes or until tender. Drain.
  • While the pasta cooks, melt butter in a large skillet over medium heat. Add onions and lemon zest; sauté 1 minute. Add juice; cook 1 minute or until liquid almost evaporates.
  • Combine milk and eggs in a small bowl; stir well with a whisk. Add pasta mixture and milk mixture to skillet; stir well. Cook over low heat 3 minutes or until milk mixture is slightly thick, stirring constantly (do not boil). Stir in dill, salt, and nutmeg. Serve immediately.