By • March 29, 2016 0 Comments

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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


Serves 4

  • 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
  1. Bring two pots of water to a boil
  2. 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
  3. Cut the Asparagus in halves and add it to the other pot with the Peas and let it cook for 7 to 8 mns
  4. In a bowl, add the yolks,cream, Parmesan, zest of the whole lemon and juice of half of it & a drop of Olive Oil
  5. Beat the mixture with a fork until it's combined
  6. Once the Pasta & the Asparagus are cooked, drain the water & put everything back in one big pot
  7. Pour the Lemon Sauce and Mix everything togheter
  8. Serve.

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