Asparagus Lemon Pasta

This is so good, and zingy and fresh-tasting, you'll want to rub it all over your body. I suppose one could add some seafood or chicken to make it more substantial, but I liked it as is.

Asparagus Lemon Pasta from Gourmet Magazine.

Serves Four

1 1/2 pounds asparagus, trimmed and cut diagonally in 1/2" pieces
1 pound pasta, either bow-tie or penne
3 TBSP unsalted butter (I used regular)
3/4 cup 35% heavy cream
2 TBSP freshly grated lemon zest (2 lemons should do)
1/4 cup fresh lemon juice
3/4 tsp salt or to taste
1/3 cup finely chopped fresh parsley
freshly grated Parmesan cheese
This is to get the other story out of your heads.

Boil water for pasta. Cook asparagus until crisp-tender, about 3 minutes, then remove and rinse under cold water to stop the cooking. Drain well.

Add pasta to boiling water and cook until al dente. Meanwhile, in a large, deep skillet, heat butter and cream over moderately low heat until buttter is melted. Stir in zest, lemon juice and salt. Remove skillet from heat and keep sauce warm, covered.

When the pasta is done and before you drain it, ladle 1/4 cup of the pasta water into the sauce, and then drain the pasta in a colander. Immediately add the pasta and the asparagus to the sauce, and cook briefly over moderate heat, tossing it for one minute to heat it through. Add parsley, and salt and pepper to taste.

Sprinkle the pasta with a little Parmesan and serve more cheese on the side.