I was inspired by these noodles from Trader Joe's. And the fresh asparagus my friend Jen from Jill Spills It All got for me at Roots Market. I just love asparagus season!
It looked so yummy that I had to try it fresh. My dad tasted this dish and didn't believe that I hadn't cooked the asparagus first. So yummy!
It really didn't need to be cooked. Now, I HATE mushy veggies. Especially things like asparagus, broccoli and green beans. So if you like mushy veggies, please cook your asparagus to oblivion. But I do not recommend it. You'll loose the bold flavor and the crisp crunch that meshes so well with the soft noodles.
Lemon Pepper Asparagus Pasta
Serves 2 as a main dish or 4 as a side dish.
1 8-oz. package lemon pepper papperadelle
1 small onion, chopped
1 clove garlic, minced
1 large bunch asparagus, cut into 1" pieces
1 T olive oil
juice of 1 lemon
1 tsp. lemon pepper seasoning
1/2 tsp. sea salt
Prepare pasta according to package directions. While it cooks, mix together onion, garlic, asparagus, olive oil, and lemon juice. Drain pasta, reserving 1/4 cup cooking water. Add pasta and water to veggie mixture. Toss to combine. Add lemon pepper seasoning and sea salt. Stir and serve immediately.
First Note: This holds up well in the refrigerator and can be made ahead and served cold as a side salad.
Second note: A sprinkle of parmesan cheese would probably be tasty!