14 oz. bag Palm Tree Paradise Pasta
1 - 11/2 lbs. asparagus, trimmed & cut diagonally into 1/2" slices
41/2 T. unsalted butter
1 cup + 2 T. heavy cream or light sour cream
Freshly grated zest from 1 lemon
1/4 cup fresh lemon juice
1 teaspoon salt
1/2 cup finely chopped fresh parsley
1/2 cup toasted pine nuts (optional but delicious)
Freshly grated Parmesan cheese

Blanch asparagus in boiling water, until crisp-tender, approx. 2-4 minutes, depending on size of asparagus. Drain and rinse with cold water.

Cook pasta in gently boiling water for approx. 6 minutes, until tender but firm. Drain and rinse with cold water. In a large skillet, heat butter and cream over medium low heat until butter is melted, and stir in lemon juice, zest and salt.

Add pasta and asparagus to sauce and cook over moderate heat, tossing, approx. 2 minutes or until heated. Add parsley, pine nuts and salt and pepper to taste and toss well. Sprinkle with fresh Parmesan. Enjoy!

Serves 4-6.