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
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Ingredients
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500 grams
Asparagus
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500 grams
Spaghetti
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100 grams
Peas
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1
Lemon
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2
Egg Yolks
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150 milliliters
Creme Fraiche
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50 grams
Parmesan
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a drizzle of
Extra Virgin Olive Oil
Directions
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Bring two pots of water to a boil
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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
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Cut the Asparagus in halves and add it to the other pot with the Peas and let it cook for 7 to 8 mns
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In a bowl, add the yolks,cream, Parmesan, zest of the whole lemon and juice of half of it & a drop of Olive Oil
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Beat the mixture with a fork until it's combined
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Once the Pasta & the Asparagus are cooked, drain the water & put everything back in one big pot
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Pour the Lemon Sauce and Mix everything togheter
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Serve.
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