Lemon Chive Angel Hair with Asparagus

Serving Size:  3-4


12 oz. Pappardelle’s Lemon Chive Angel Hair
1 lb. asparagus
4 tablespoons butter
3 green onions, finely chopped
3-4 leaves of fresh mint or basil, finely chopped
2/3 cup heavy cream or half-and-half*
Salt and freshly ground pepper, to taste
1/2 cup freshly grated Parmesan cheese

*Or use 8 oz. of Pappardelle's Lemon Alfredo Sauce


  1. Peel asparagus by inserting a small, sharp knife at base of stalks and pulling upwards towards the tips. Drop asparagus into a large pan of rapidly boiling water. Boil until tender, 4–6 minutes.
  2. Remove asparagus from water, reserving the cooking water. Cut the asparagus tips off and cut the stalks into 1-1/2 inch pieces. Set aside.
  3. Melt the butter in a large skillet. Add the green onions and herbs, cooking for 3–4 minutes. Stir in the cream and asparagus and heat gently, but do not boil. (*Or replace cream with 8 oz. of Pappardelle’s Lemon Alfredo Sauce and do not mix in Parmesan cheese in Step 5, but sprinkle on top.) Season to taste.
  4. Meanwhile, bring asparagus cooking water to a boil, add salt, and cook pasta about 6-8 minutes. Drain and add to the sauce in the skillet. Raise heat slightly and mix well.
  5. Stir in the Parmesan cheese. Mix well and serve at once.