Ingredients

Serves 4 as an entrée

　　1 1/2 pounds asparagus, trimmed and cut diagonally into 1/2-inch-thick slices

　　1 pound bow-tie pasta

　　3 tablespoons unsalted butter

　　3/4 cup heavy cream

　　2 tablespoons freshly grated lemon zest (from about 3 lemons)

　　1/4 cup fresh lemon juice

　　3/4 teaspoon salt

　　1/3 cup finely chopped fresh parsley leaves

　　Accompaniment: freshly grated Parmesan cheese

　　

Step 1

In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.

　　

Step 2

In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.

　　

Step 3

In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.

　　

Step 4

Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.

　　

Step 5

Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add parsley and salt and pepper to taste and toss well.

　　

Step 6

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