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Author Notes: I spent the afternoon watching Nigellissima, this is a sauce that I couldn't wait to try and I've made it twice since. So easy, quick & delicious, It tastes so fresh & lemony. Nigella doesn't add Asparagus or Peas to her sauce but I can't eat Pasta with nothing but a sauce and the Lemon/Egg Yolks pairing reminded me of a Hollandaise which works perfectly with Asparagus. It's so good that I still want to eat some just by looking at the pictures. —Iman Alem
- 500 grams Asparagus
- 500 grams Spaghetti
- 100 grams Peas
- 1 Lemon
- 2 Egg Yolks
- 150 milliliters Creme Fraiche
- 50 grams Parmesan
- a drizzle of Extra Virgin Olive Oil
- Bring two pots of water to a boil
- Once the water is boiling, add the pasta and a good pinch of Salt & a drizzle of Olive Oil, let it cook for 12 mns
- Cut the Asparagus in halves and add it to the other pot with the Peas and let it cook for 7 to 8 mns
- In a bowl, add the yolks,cream, Parmesan, zest of the whole lemon and juice of half of it & a drop of Olive Oil
- Beat the mixture with a fork until it's combined
- Once the Pasta & the Asparagus are cooked, drain the water & put everything back in one big pot
- Pour the Lemon Sauce and Mix everything togheter