Susie Cushner
Hands-On Time
25 Mins
Total Time
25 Mins
Yield
Serves 4

How to Make It

Step 1

Heat a large pan of lightly salted water to boiling over high heat. Peel the asparagus stalks and trim the ends. Cut the stalks into 2-inch pieces.

Step 2

Blanch the asparagus in the boiling water for 3 minutes or until bright green and crisp-tender when tested with a small knife. Remove with a slotted spoon and rinse under cold water to stop the cooking.

Step 3

Add the spaghetti to the boiling water and cook according to the label directions until al dente. Drain.

Step 4

Meanwhile, in a saucepan over medium-high heat, melt the butter. Whisk in the flour.

Step 5

Add the broth and cook for 2 minutes, stirring constantly, until the sauce thickens. Blend in the goat cheese and lemon peel.

Step 6

Toss the spaghetti with the asparagus, sauce, and half the Parmesan. Serve with pepper to taste and the remaining Parmesan.

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Ratings & Reviews

/5
Reviews
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