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Ingredients
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1 pound fresh asparagus, trimmed and cut into 2 inch pieces
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2 tablespoons butter
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1 clove garlic, minced
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1 pint light cream
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1 pound linguine pasta
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1 lemon, juiced
Directions
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Bring a medium pot of water to a boil. Cook asparagus in boiling water until bright green and slightly crisp, 3 to 4 minutes; drain.
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Melt butter in a large saucepan over medium heat. Sauté asparagus and garlic in hot butter for 3 to 4 minutes. Stir in cream and simmer for 10 minutes.
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Meanwhile, bring a large pot of water to a boil. Cook linguine in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain and transfer to a serving dish.
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Stir lemon juice into asparagus mixture; pour mixture over hot pasta.
Nutrition Facts (per serving)
| 247 | Calories |
| 5g | Fat |
| 44g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 247 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 2g | 12% |
| Cholesterol 10mg | 3% |
| Sodium 31mg | 1% |
| Total Carbohydrate 44g | 16% |
| Dietary Fiber 4g | 15% |
| Total Sugars 1g | |
| Protein 8g | 17% |
| Vitamin C 15mg | 16% |
| Calcium 35mg | 3% |
| Iron 3mg | 14% |
| Potassium 185mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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