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Papperdella in Lemon Cream Sauce With Asparagus

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“From Food for Thought, Favorite Recipe of Morristown-Beard School. Good side dish for fish and seafood.”

Ingredients Nutrition


  1. Fill a 6 quart pasta pot 3/4 full with salted water and bring to a boil for the asparagus.
  2. Prepare a bowl of ice and cold water.
  3. Cook the asparagus in boiling water until tender-crisp, about 3 minutes; remove with slotted spoon and tranfer to the ice water to stop cooking.
  4. Drain asparagus and set aside some tips for garnish.
  5. Melt butter in a deep 12 inch heavy skillet.
  6. Cook shallots in butter over moderately low heat, season with salt and pepper to taste, stirring until softened, about 5 minutes.
  7. Stir in cream and lemon zest and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
  8. Stir in 2 tablespoons of the lemon juice and remove sillet from the heat.
  9. Return water in the aspargus pot to a boil and cook pasta according to directions on package until al dente.
  10. Reserve 1 cup of pasta water and then drain pasta and add sauce with asparagus, 1/2 cup of the pasta water, the remaining 1 tablespoons of lemon juice, and salt and pepper, to taste.
  11. Heat the mixture over low heat and toss gently until heated through.
  12. Add more pasta water if necessary.
  13. Serve pasta garnished with asparagus tips.

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