Asparagus And Lemon Spaghetti at Pearl Allen blog

Asparagus And Lemon Spaghetti. Boil the spaghetti for 12 mins until al dente, adding the asparagus for the last 3 mins. Cut the asparagus into 1/2 inch slices on the diagonal, or just into 3 pieces. Cut the asparagus where the tip and stem meet. Add the garlic and cook for 1 minute, until softened on the edges. Warm the oil in a large saute pan over medium heat. Let the asparagus steam and simmer for about 2 minutes, or just until it turns bright green and has become slightly tender (test with a fork). Bring a large pot of salted water to a boil. Place the asparagus in a large skillet and add about 1/2 inch water. Drain the asparagus and return it to the skillet. Cook asparagus stems in 5 to 6 quarts boiling water. Place a lid on the skillet and bring the water up to a boil. Add the asparagus and season with salt.

Lemon Asparagus Pasta is a one pot, easy vegetarian meal
from anothertablespoon.com

Add the asparagus and season with salt. Place the asparagus in a large skillet and add about 1/2 inch water. Cook asparagus stems in 5 to 6 quarts boiling water. Bring a large pot of salted water to a boil. Warm the oil in a large saute pan over medium heat. Boil the spaghetti for 12 mins until al dente, adding the asparagus for the last 3 mins. Cut the asparagus into 1/2 inch slices on the diagonal, or just into 3 pieces. Cut the asparagus where the tip and stem meet. Let the asparagus steam and simmer for about 2 minutes, or just until it turns bright green and has become slightly tender (test with a fork). Add the garlic and cook for 1 minute, until softened on the edges.

Lemon Asparagus Pasta is a one pot, easy vegetarian meal

Asparagus And Lemon Spaghetti Place a lid on the skillet and bring the water up to a boil. Cut the asparagus into 1/2 inch slices on the diagonal, or just into 3 pieces. Boil the spaghetti for 12 mins until al dente, adding the asparagus for the last 3 mins. Drain the asparagus and return it to the skillet. Place the asparagus in a large skillet and add about 1/2 inch water. Cook asparagus stems in 5 to 6 quarts boiling water. Place a lid on the skillet and bring the water up to a boil. Warm the oil in a large saute pan over medium heat. Let the asparagus steam and simmer for about 2 minutes, or just until it turns bright green and has become slightly tender (test with a fork). Add the asparagus and season with salt. Bring a large pot of salted water to a boil. Add the garlic and cook for 1 minute, until softened on the edges. Cut the asparagus where the tip and stem meet.

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