Spaghetti with Asparagus and lemon cream

1 1/2 cups (12 fl oz) cream
1 1/2 cups (12 fl oz) chicken stock
1 tsp grated lemon zest
1/4 cup (2 fl oz) lemon juice
3/4 cup finely grated Parmesan cheese
400g (14 oz) spaghetti
500g (1 lb) asparagus, trimmed
1/4 cup chopped flat-leaf parsley
cracked black pepper and salt

Place the cream, stock and lemon zest in a frying pan over medium heat and allow to simmer rapidly. Gradually whisk in the lemon juice, then stir in the Parmesan and cook for a further 10 minutes or until the sauce has thickened. Place the spaghetti in a large saucepan of lightly salted boiling water and cook until al dente. Drain.
Cut the asparagus into thirds and steam over boiling water until tender.
To serve, toss the spaghetti with the asparagus, lemon cream, parsley, pepper and salt.

Serves 4

From Off the Shelf Cooking with Donna Hay

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