The pasta dish perfect for sunny days.
200 grams angel hair spaghetti
2 cloves garlic, chopped
1 medium onion, chopped
1 bundle asparagus, sliced into 1 1/2-inch pieces
1 cup cream
2 to 4 tablespoons lemon juice
parmesan cheese, for serving
pepper, for serving
Cook spaghetti according to package directions. Drain well, reserving 1/2 cup of pasta water, and set aside.
In a large pan over medium-low heat, sauté garlic and onion in 4 tablespoons olive oil until soft. Add asparagus and stir for an additional minute.
Add cream, lemon juice, and 2 tablespoons of reserved pasta water. Bring to a simmer; let simmer until asparagus pieces are tender.
Add cooked pasta and stir to coat noodles. Season to taste with salt and pepper. Place in serving dish and top with freshly grated Parmesan cheese.
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