I threw this recipe together on Friday night. I was at work thinking about what I wanted for dinner and this just popped into my head. This dish is a little fancier than my other recipes so far, and I accidentally made it vegetarian… but hey, you don’t always need meat! It would be perfect for when you have some of your girl friends over for a nice meal at home. With flavors of white wine, roasted asparagus, fresh thyme, and lemon who wouldn’t enjoy this? This dish is also on the sweet, rich, and creamy side of the spectrum. As a side note, this dish is NOT meant to be reheated, but it is so good you will not have any leftovers anyway!
Ingredients
1 bunch asparagus, chopped into thirds
1 lb box of penne
1 teaspoon olive oil, plus a drizzle
4 tablespoons butter
2 shallots, finely chopped
1 clove garlic, minced
4 tablespoons butter
2 shallots, finely chopped
1 clove garlic, minced
2/3 cup of white wine
Juice of 1 lemon
Lemon zest of 1 lemon
1 tsp brown sugar
1 tsp brown sugar
4 sprigs of thyme
1/2 cup heavy cream
Salt
Salt
pepper
Parmesan cheese
Parmesan cheese
Directions
Preheat oven to 375 degrees. Cover a sheet pan with foil and spread out the chopped asparagus evenly. Drizzle olive oil and sprinkle salt and pepper over top of the asparagus. Then roast in the oven for 25-30 minutes.
While the asparagus is roasting, cook your pasta based on the directions on the box.
While your pasta is cooking, in a medium sized pot over medium heat, saute the shallots in 1 teaspoon of olive oil & 1 tablespoon of butter. Season with a pinch of salt and pepper. When the shallots turn translucent, add the garlic and lemon zest, saute for 2 minutes.
Add wine and stir to combine, let simmer for 2 minutes before adding the lemon juice. Then stir in and let reduce for 5-7 minutes.
Turn the heat down to low, add 1 teaspoon of brown sugar, and stir in the 3 tablespoons of butter 1 table spoon at a time. Then add the thyme and cream. (at this point your sauce, asparagus, and pasta should all be done!)
Add the pasta back into the pot, and also pour in the sauce and asparagus, stir to combine. Serve with fresh Parmesan over the top.
This Carolina Girl 
That looks heavenly!!!! Nice combination with asparagus. Thanks for stopping by. Am glad to follow you too. Looking fwd to new recipes.
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this looks delicious nice to meet you too following your lovely siteregards Akheela
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This looks so good, can't wait to try it!! Following you from MBC..http://beenblissed.blogspot.com/
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look so delicious,am getting hungry!! 🙂Food CornerMidweek Fiesta @every Wednesday
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It is nice how all the ingredients really bring out the flavor of the roasted asparagus. And the roasted asparagus and brown sugar balance out the acidity from the lemon and white wine. Hurry, try it !! 🙂
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yumm..I would use fatfree half and half instead of the heavy cream, to cut down on calories and fat.. because I have 4 wrestlers living in the house! momto8blog
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For sure on the half and half! I almost grabbed that but then I thought “Hey, it is the weekend!”
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Looks delicious! I loved checking out all of your great recipes! Want to try the chicken salad soon!
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I should cook with asparagus more often. I tend to cook with it more in the spring, but it's available year around and so good for you. Thanks for reminding me to use it. 🙂 Lovely recipe!
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Oh yes! Sometimes I roast the asparagus and eat it as a snack during the day. The tips get a little crispy, so I figure it is much heavier than potato chips!
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Healthier*. Thank you auto-correct for changing healthier to heavier above… I caught you!
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OMG this looks like it is very delicious yet quite healthy. Can I put this recipe on my blog with your blog attachment of course…
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Hi Lisa! Of course you may post this recipe on your blog, as long as you list “The Not So Desperate Chef Wife” as the source with a link back to this recipe. Thanks for asking 🙂
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