Dill
Lemon, Dill and Asparagus Pasta
From The World in My Kitchen
Serves 4-6
1/2 box (8 oz.) angel hair pasta
2 1/2 cups asparagus, washed and cut into 1-inch pieces
1 Tbl butter
1/2 cup green onions
1 1/2 tsp grated lemon peel
2 cloves garlic, minced or grated
3 Tbl lemon juice
3/4 cup milk
2 eggs
1 tsp dried dill (or 1 Tbl fresh)
1/4 tsp salt, or more to taste
1/8 tsp ground nutmeg
Pepper to taste
Put water on to boil in a large pot. While you are waiting for it to boil, prepare your other ingredients--this comes together pretty quickly once you start cooking.
Cook the pasta in the boiling water for 4 minutes. Add the asparagus and cook for two more minutes. Drain and set aside if the other vegetables aren't ready yet.
While the pasta cooks, melt the butter in a large frying pan over medium heat. Add the green onions, lemon peel and garlic and saute for one minute. Add the lemon juice and cook until the lemon juice is almost evaporated, about two more minutes. Turn the heat down to very low.
Beat together the eggs and milk with a whisk. Add the pasta and asparagus to the pan along with the milk mixture. Cook over low heat until it becomes slightly thick, about two to four minutes. Do not boil.
Stir in dill, salt, nutmeg and pepper. Serve immediately.
From The World in My Kitchen
Serves 4-6
1/2 box (8 oz.) angel hair pasta
2 1/2 cups asparagus, washed and cut into 1-inch pieces
1 Tbl butter
1/2 cup green onions
1 1/2 tsp grated lemon peel
2 cloves garlic, minced or grated
3 Tbl lemon juice
3/4 cup milk
2 eggs
1 tsp dried dill (or 1 Tbl fresh)
1/4 tsp salt, or more to taste
1/8 tsp ground nutmeg
Pepper to taste
Put water on to boil in a large pot. While you are waiting for it to boil, prepare your other ingredients--this comes together pretty quickly once you start cooking.
Cook the pasta in the boiling water for 4 minutes. Add the asparagus and cook for two more minutes. Drain and set aside if the other vegetables aren't ready yet.
While the pasta cooks, melt the butter in a large frying pan over medium heat. Add the green onions, lemon peel and garlic and saute for one minute. Add the lemon juice and cook until the lemon juice is almost evaporated, about two more minutes. Turn the heat down to very low.
Beat together the eggs and milk with a whisk. Add the pasta and asparagus to the pan along with the milk mixture. Cook over low heat until it becomes slightly thick, about two to four minutes. Do not boil.
Stir in dill, salt, nutmeg and pepper. Serve immediately.
