Ingredients

The following ingredients have 4 Servings
  • 1 pound of your favorite Garofalo Pasta
  • 2 tablespoons butter (, divided)
  • 1 bunch asparagus (, ends trimmed and cut into 2-inch pieces)
  • 1 tablespoon flour
  • 1 teaspoon lemon zest
  • 2 teaspoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • ¾ cup heavy cream
  • ½ cup walnuts (, coarsely chopped)
  • For topping:
  • Parmesan cheese (, grated)
  • Freshly ground black pepper
  • Maldon sea salt

Instruction

  • Cook pasta according to package directions to al dente. Drain and set aside.
  • Meanwhile, heat tablespoon butter in a large frying pan or cast-iron skillet. Add trimmed and cut asparagus pieces.
  • Sauté for 2-3 minutes or until they turn a vibrant green and start soften, but still have a slight snap.
  • Remove from asparagus from pan, set aside.
  • Add remaining 1 tablespoon butter to sauce, melt over medium heat.
  • Reduce to low heat and whisk with flour, Dijon mustard and lemon zest until it forms a paste. Mixture will be small, but fragrant.
  • While whisking, add fresh lemon juice and heavy cream.
  • Toss al dente pasta, cooked asparagus and coarsely chopped walnuts with lemon cream sauce.
  • Top with Parmesan cheese, freshly ground black pepper and Maldon sea salt, if desired.
  • If you’ve tried this recipe, come back and let us know how it was!