Lemon pasta with asparagus and cream
It was so cold back in February 2015 in Connecticut, and I had just bought my very first snow blower. Using it for the first time became a bit of a comedy, having put together components of the machine myself. You can imagine following the instruction guide was difficult, and shortly after powering it up the show chute half fell off. I no longer had control of the direction of the snow blasting out of the machine – and within five minutes I looked like I was wrapped in a cloak of white. I got the duck tape and managed a Band-Aid fix and somehow finished clearing the driveway. All that kept me moving was the thought of cooking something decadent once I could get back into my warm and inviting kitchen.
<br />Back inside, I set about seeing what I had in the fridge, and what would answer my need for comfort food after that ordeal. I had remembered experimenting with lemon, cream and asparagus before, but on previous attempts it was missing something. This time around I added lemon zest and hot pepper flakes which added the needed acid along with a satisfying zip of heat. Yum. I ended the evening with a plate of this wonderful pasta sitting in front of the fire, while I looked up the local hardware store’s phone number to get some help with the diabolical snow blower the next day.
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