Clif Notes

Meyer Lemon Pasta with Asparagus

Originally Posted by Efrain Barragan on Monday, May 21, 2012

A post from our Master Chef, Anna Callaway

Spring is here, time to celebrate with Greens! Inspired by my upcoming trip to Florence, Italy, I have created a simple, classic pasta with Asparagus.

This is a perfect Saturday evening meal, enjoyed with a glass of the 2011 Rte Blanc Sauvignon Blanc from the Clif Family Winery.


  • Fresh Asparagus – 1 lb.
  • Fresh Pasta, fettucine style
  • 1/4 cup fresh lemon juice, 1 Tbsp. lemon zest
  • 1/4 teaspoon red pepper flakes
  • one clove of garlic, minced
  • 2 shallots, minced
  • 2 Tbsp Clif Family Winery Olive Oil
  • 1 Tbsp Butter, unsalted
  • 3 ounces of white wine, Rte Blanc 11 - Clif Family Winery
  • 2 oz. freshly grated Parmigiano-Reggiano


In a large stainless pot, add 3 quarts of water and 1 generous tablespoon of sea salt. Bring to a boil and add 1 lb. of asparagus, ends trimmmed. Remove asparagus after 2 minutes and place in a single layer to cool, reserve cooking water. In a stainless skillet, melt 1 tablespoon of butter along with 1 tablespoon of Olive Oil. Add the minced shallots, garlic and red pepper flakes. Saute for 2 minutes and add the lemon juice and white wine, reduce until syrupy. While the mixture is reducing, bring the water to boil again and add the fresh pasta. Remove the pasta noodles after 90 seconds and add to your skillet and toss. Adjust the consistency of the pasta and sauce with your pasta water, adding 1 tablespoon at a time. Garnish with shaved Parmigiano-Regiano and lemon zest. Enjoy!

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