Asparagus Tagliatelle

Ingredients

• Heavy whipping cream

  Fluid

  1 cup, fluid or 238g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Asparagus

  Raw

  12 spear, medium or 192g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Parsley

  Raw

  3 tbsp or 11g

• Parmesan cheese

  Shredded

  1 cup or 80g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Trim the woody ends from the asparagus and cut the spears into 1½–2-inch pieces on a diagonal. Finely chop the parsley and grate the Parmesan if not prepped.
2. Pour the cream into a medium saucepan and bring just to a simmer over medium heat. Reduce heat and simmer gently, stirring occasionally, until slightly thickened, about 10 minutes; keep warm.
3. Meanwhile, bring a large pot of well-salted water to a boil. Cook the tagliatelle until al dente according to package directions; 2 minutes before the pasta is done, add the asparagus to the pot.
4. Reserve about 1/2 cup of the pasta water, then drain well. Return pasta and asparagus to the warm pot and add the warm cream, lemon juice, parsley, and half of the Parmesan; toss until coated, loosening with a splash of reserved pasta water if needed.
5. Season to taste with salt and black pepper. Serve hot, topped with the remaining Parmesan.