Lemony pasta with asparagus from Food52: A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead (page 49) by Amanda Hesser and Merrill Stubbs

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • vezzettj on July 23, 2020

    I've made this several times using various vegetables (CSA box) and various pasta shapes, usually halving the recipe. Some seasonal veggie variations are listed with this entry.

  • Frogcake on June 13, 2017

    I've tried similar recipes for lemony pasta but I really like this one using the rind of two lemons -and I scraped the rind of two GIANT lemons! I used chopped baby bok Choy in place of asparagus (prefer asparagus but had none) and my son doesn't eat Parmesan cheese (smells too much like sweaty socks) so I made crispy garlicky panko breadcrumbs. No complaints from anyone.

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