Asparagus appearing in the stores are a reminder that it’s spring and time to lighten up my cooking, changing from soups and stews to fruit smoothies and containers of cut up fresh veggies for munching.  Spring brings with it memories of my dad’s garden whose bounty would inspire chefs and create anguish to any of them that would be given the task of canning that same bounty as my mother did during the hot, un-airconditioned days of July and August in Kansas.   Boiling corn on the cob, frying chicken, and baking pies were tasks for the stout-hearted women of the plains, but oh how good it all was!  Today I will enjoy asparagus with pasta.  

1/2 pkg. fettuccini pasta

2 bundles of fresh asparagus

4 T. butter

2 T. lemon juice

1/4 c. Parmesan cheese

Salt & pepper to taste

Red papper flakes are optional

Boil 1/2 pkg. fettuccini pasta according to pkg. directions and drain.

While pasta is cooking, wash and snap off the ends of the asparagus, discarding the tougher bottoms.  Place the asparagus in a skillet with the tops resting on crumbled aluminum foil.  Add water to cover the tougher bottom ends.  Bring to a boil, cover and gently simmer until tender; 10-15 minutes.  Drain and cut into bite-sized pieces.

Melt butter in the microwave and add lemon juice.  Place the asparagus in a serving dish and pour the lemon/butter mixture over them.  Add to cooked pasta and toss.  Add Parmesan cheese with salt and pepper to taste.  Sprinkle with red pepper flakes and serve.