8 Servings 25 min Cook
1 Cloves, minced Garlic
16 Oz Whole Wheat Pasta
1 Fruit without seeds Lemons
1 Lb Asparagus
2 Cup, whipped Heavy Whipping Cream
2 Tbsp Butter
Juice lemon, trim and cut asparagus into 2 inch pieces.
Bring a pot of water to a boil.
Boil asparagus for 3 to 4 minutes; drain.
In a large saucepan melt butter over medium heat.
Saute garlic and asparagus for 3 to 4 minutes.
Stir in the cream and simmer for 10 minutes.
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.
Stir lemon juice into asparagus mixture; pour mixture over pasta.