Penne With Asparagus and Lemon-Parmesan Cream Recipe
This is similar but better then a dish served at my favorite restaurant Abruzzo in Hood River, Oregon.
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Cooking tools:
- Pot
- Colander
- Measuring cup
- Measuring spoon
- Stove
- Wooden spoon
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- 3/4 lb penne pasta
- 1 lb asparagus, fiborous ends snapped off, peeled if thick, and cut into 2-inch pieces
- 1 cup freshly grated parmigiano-reggiano cheese (divided)
- 3 tablespoons whipping cream
- fresh ground black pepper
- sea salt
- 1/4 cup thinly sliced fresh chives
- 1 lemon, juice and zest of
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