Lemon papperdelle with asparagus, and artichoke in a brown butter

By • May 13, 2010 • 0 Comments

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Serves 2

  • 1 bag of lemon papperdelle (or other lemon flavored pasta)
  • 1 bunch of asparagus
  • 1 jar of artichokes (perferably with stems and not flavored)
  • 1 handful kalamata olives
  • 4 tablespoons butter
  • Parmesan
  • S&P
  1. I use my grill pan for asparagus, I love the caramelized rich flavor. You can use a regular saute pan but just remember to not move around the artichoke hearts, so they can get a brown color.
  2. -Heat pan on medium heat, add the asparagus and artichokes. Season with salt, pepper and olive oil. Flip with brown. Takes about 8 minutes.
  3. -Bring to a boil your pasta water and follow directions as noted on package.
  4. - Take kalamata olives, using the back of your knife lightly hit the olive, so you can remove the pit. Then cut them into 4 small wedges per olive. You don't want them to be too big, it can be over powering.
  5. - In small saute pan heat 4 tablespoons of butter on low heat. Then add zest of one lemon, and juice. Cook until light browning occurs.
  6. - Remove your asparagus from pan, and cut into bit size pieces.
  7. - Drain pasta, add the lemon brown butter, and your artichokes, olives and asparagus. Toss lightly and season with S&P to your liking. Finish with shaved Parmesan.
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