• 1 pound fresh asparagus, trimmed and cut into 2 inch pieces
  • 2 tablespoons butter
  • 1 clove garlic, minced
  • 1 pint light cream
  • 1 pound linguine pasta
  • 1 lemon, juiced


  1. Bring a pot of water to a boil. Boil asparagus for 3 to 4 minutes; drain.

  2. In a large saucepan melt butter over medium heat. Sauté garlic and asparagus for 3 to 4 minutes. Stir in cream and simmer for 10 minutes.

  3. Meanwhile, bring a large pot of water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain and transfer to a serving dish.

  4. Stir lemon juice into asparagus mixture; pour mixture over pasta.