2 Servings 10 min Cook
10 Spear, large (7-1/4" to 8-1/2") Asparagus
1 Lemon yields Lemon Juice
10 Oz Whole Wheat Pasta
1 Cup, fluid (yields 2 cups whipped) Light Whipping Cream
3 Tbsp Parsley
1 Cup Parmesan Cheese
5 Dash Salt
5 Dash Pepper
Put cream in sauce pan and bring to boil.
Low simmer for 10 mins until thick.
Cook pasta to instructions.
2 minutes before finish, add asparagus to boiling water.
Drain well and return to warm pan with cream, lemon juice, parsley and 1/2 cup cheese.
Toss together and season well with salt and pepper.
Sprinkle remaining cheese on top.