Dinner!

Tonight was a lazy dinner; I'll admit though, it didn't seem lazy with how it tasted!!  A couple nights ago I made pasta and asparagus; it was tasty.  Unfortunately I was overzealous with how much pasta I made, and overly ambitious thinking I would eat a whole bunch of asparagus.  I had about six cups of pasta/asparagus in the fridge begging for something. By chance I was flipping through an excellent cookbook looking for dinner ideas for the week and I found a recipe for Lemon Asparagus Pasta.  Luckily for me, the recipe called for asparagus and pasta cooked first.  I'm also on a mushroom kick right now, so I decided to add those too.

"Nom" is an understatement.  It was incredibly easy, and even modified it was super awesome.

If you have asparagus, give this a try; my changes are in purple.

Lemon Asparagus Pasta

• 8 oz angle hair pasta (3 cups cooked penne)
• 2 1/2 cups asparagus chopped to 1 inch
• 1 TBSP butter
• 3/4 cup Mushrooms, sliced
• 1 TBSP butter
• 1/2 cup green onions
• 1 1/2 tsp lemon peel
• 3 TBSP lemon juice (I used the juice of a whole lemon, and I thought it needed a little more)
• 3/4 cup milk (I used soy milk)
• 2 eggs
• 1 TBSP fresh dill (or 1 tsp dried)
• 1/4 tsp salt
• 1/8 tsp nutmeg

1. Cook paste for 4 minutes. Add asparagus and cook 2 minutes longer or until tender. Drain.

2. While pasta cooks, melt 1 tablespoon butter in large skillet over medium heat. Add mushrooms and saute until butter is absorbed.  Add second tablespoon butter to the skillet.  Add green onions and lemon peel, saute 1 minute. Add lemon juice and cook until liquid is almost gone.

3. Beat eggs and milk together. Then add it with the cooked pasta and asparagus to the skillet with green onions. Cook over low heat until milk mixture is slightly thick, about 4 minutes. Do not boil.

4. Stir in seasonings and serve immediately.