Spring Asparagus Cooked in Parchment Over Pasta
Spring Asparagus Spears are cooked in Parchment Paper with Lemon Rind, Garlic, Tarragon and Butter ~ an easy method with…
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Ingredients
- 2 pounds jumbo asparagus
- lemon peel, from one lemon, very thin julienne
- 2 large cloves fresh garlic, peeled, thinly sliced
- 4 tablespoons organic unsalted butter, about 12 slices
- 2 large sprigs fresh tarragon
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly cracked black pepper
- 6 ounces pasta, cooked al dente - I've used: Gluten Free Jovial "Caserecce"
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