Spaghetti with Asparagus and Lemon Cream
Developed for Molesini Wine Club, the recipe is included in the wine shipment so members can make the dish to enjoy during their virtual wine tastings.
Spaghetti with Asparagus and Lemon Cream
Serves 4 as a starter or 2 to 3 as a main course
10 ounces (283 grams) dried spaghetti
16 stalks fresh asparagus
1 cup (236 milliliters) heavy cream
zest from 2 lemons
juice from 1 lemon
½ cup (218 milliliters) unsalted butter, chilled
pinch of nutmeg
4 ounces (113 grams) finely grated Parmesan, divided
2 tablespoons minced Italian parsley
salt and pepper
Directions
Bring a large pot of salted water to boil. While you wait, trim asparagus into 5-inch lengths. Cut the width in half. Matchstick the asparagus by cutting the tip ends of the asparagus in half lengthwise and the bottom ends into lengthwise quarters. Set aside. When pasta water comes to a boil, add pasta. Cook until al dente, tossing a few times with tongs to keep pasta separated.
While the spaghetti cooks, make the sauce by placing the cream in a skillet large enough to hold the cooked pasta. Over medium-high heat, reduce the cream until thick. Stir in zest, lemon juice, and cold butter. When emulsified, add nutmeg and pepper. Turn off heat if pasta is still cooking.
When pasta is a minute away from being al dente, add asparagus to the pot. Cook for just under a minute, then drain, reserving 1 cup of the pasta cooking water. Add pasta and asparagus to cream sauce with the skillet on medium heat. Toss in half the cheese and the parsley. Add some reserved water if the sauce is too thick. Taste for salt and pepper. Plate, sprinkle on some Parmesan, and serve the remaining cheese in a bowl on the table.
About Molesini Wine Club
This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
