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I'm Jonathan Stiers (pronounced Styers). Join me as I share my adventures in food, design, entertaining and travel. I hope you enjoy and find some inspiration!

Pappardelle with Asparagus & Cream

Pappardelle with Asparagus & Cream

Two of my favorite things are pasta and asparagus. So when I found this recipe, I was beyond excited. Tossed in a light cream sauce, this is the perfect Spring pasta and it's super easy to make! I will tell you, I was a little nervous when I first saw lemon zest listed in the ingredients as I've found a little lemon goes a long way! Though, this dish is the exception! The tiny bit of lemon zest adds the perfect brightness to this dish. Did I mention this is fast AND easy to make? It's officially been added to my list of go-to pasta dishes. I hope you love it as much as I do!

Ingredients (Serves 2):

  • 1/4 lb pappardelle pasta
  • 1/2 lb thin asparagus spears, cut at an angle, in to 2 1/2 inch pieces
  • 1/3 cup heavy cream
  • 1 tablespoon dry white wine (I used a chardonnay)
  • 1 garlic clove finely chopped or pressed
  • 1/2 teaspoon of grated lemon zest & extra for garnish
  • 1/2 cup green onions finely chopped
  • 1/4 cup grated parmesan cheese and extra for serving
  • 2 tablespoons flat-leaf Italian parsley

Directions:

  1. Bring a large pot of salted water to a boil and add pasta. 
  2. Stir pasta occasionally until 2 minutes shy of al dente, following package directions.
  3. Add asparagus spears to boiling pasta water and cook until tender and pasta is al dente, about 2 minutes.
  4. Heat an oven-safe pasta bowl in your oven on it's lowest, warm setting - about 150 degrees.
  5. Meanwhile, bring heavy cream, wine, garlic and lemon zest to a boil in a small sauce pan, stirring occasionally. Once boiling, reduce heat to simmer and stir until sauce slightly thickens, about 30 seconds to 1 minute.
  6. Drain pasta and asparagus and add to warmed pasta bowl.
  7. Add cream, green onions, parsley and cheese, stirring to combine, evenly.
  8. Add additional parmesan and parsley for garnish and serve immediately.

Photo by Jonathan Stiers ©2015 | Recipe from Williams-Sonoma

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