I was running late for dinner and decided to throw my recipes to the wind and wing it. I got some great asparagus today and decided to make asparagus with linguini. First I gently cooked shallots in 1 tblsp. Kerrygold Pure Irish butter (I'm an addict) . I parboiled the cut asparagus for 3 minutes in salted water then added to the shallots with 1/3 cup of organic half-and-half. Seasoned, then added 1/4 cup of grated reggiano parmesan, followed by the cooked linguini. I ran out and picked a lemon from our tree (which is producing great lemons like never before) and added about 1 tsp. lemon juice. Cooked together for 1-2 minutes on lowest heat. Served with remaining parmesan, ground pepper, and a bottle of buttery Red Bicyclette Chardonnay from France. It was heavenly and so easy! The lemon juice made this dish for me.
" I stick to asparagus which still seems to inspire gentle thought." - Charles Lamb