Pasta with Asparagus in Lemon and Wine

By Leslie Blythe Pasta, Vegetarian Boiling, Sautéing

March 1, 2021

Yesterday, my daughter Grace invited me to lunch in her backyard. She made this absolutely delicious Pasta with Asparagus in Lemon and Wine, which she topped with garlic panko breadcrumbs. I am so proud of both my daughter's cooking abilities. I just wish we could have transported my other daughter Zoe from New Hampshire! I miss her so much, it's killing me! Grace's pasta tasted like a bit of "light at the end of the tunnel".

Prep: 15 mins
Cook: 20 mins
Yields: 4 Servings

Ingredients

1 pound your preferred pasta shape

3 tablespoons extra-virgin olive oil

1 large bunch asparagus, trimmed, sliced on a deep diagonal no bigger than your pasta shape

1 yellow onion, chopped

4 garlic cloves, thinly sliced

zest and juice of one lemon

⅓ cup dry white wine

2 tablespoons butter

1 teaspoon salt

black pepper

Parmesan cheese, finely grated

½ teaspoon crushed red pepper flakes, (optional)

garlic panko breadcrumbs

Garlic Panko Breadcrumbs

2 tablespoons butter

2 tablespoons oil

1 tablespoon garlic, minced

1 cup panko breadcrumbs

Directions

1Bring a large pot of salted water to a boil.

2Quickly blanch asparagus in the boiling water (about 2 to 3 minutes) and set aside.

3Heat 3 tablespoons extra-virgin olive oil in a medium Dutch oven or a very large skillet over medium heat. Sauté onions and garlic till golden.

4Stir in the white wine and lemon juice and let it reduce on medium-low heat.

5In the same water you blanched the asparagus, add 1 pound of your preferred pasta shape. Cook until al dente and with a Pyrex scoop out some pasta water.

6To the onions add the drained pasta, the butter, half of the lemon zest, salt, and asparagus.

7Stir to emulsify the sauce adding the reserved pasta water as needed.

8Top with freshly cracked pepper, Parmesan cheese, the remaining half of the lemon zest and garlic panko breadcrumbs.

Garlic Panko Breadcrumbs

1Add the butter and oil to a pan over medium heat. When the butter melts, add the garlic and cook until fragrant, 1 to 2 minutes. Add the panko and cook until browned, 3 to 5 minutes. Serve over pasta.

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