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- Serves 2
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Asparagus and peas, with the lightness of lemons and parsley, create a beautiful dish, perfect for lunch and dinner.
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By Jason Wyrick,
Ingredients
- 6-8 stalks asparagus
- 2 cloves garlic, minced
- Juice of 1 lemon, about 2 tablespoons
- Pinch of coarse sea salt
- Water
- 6 ounces fettuccine
- 2 tablespoons minced parsley
- 1 cup peas
Instructions
- Toss the asparagus in the garlic, lemon juice, and salt.
- Grill the asparagus until it just starts to develop a few blackened spots. The asparagus should still have some crispness to it.
- Cut the asparagus into 2-inch pieces.
- Bring the water to a boil.
- Boil the pasta until it is al dente.
- Toss the cooked pasta with the asparagus, parsley, and peas.
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