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Penne With Asparagus in Lemon Butter Sauce

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“In ‘The Ski House Cookbook’”

Ingredients Nutrition


  1. Preheat the oven to 400 degrees.
  2. Bring a large pot of salted water to a boil.
  3. Spread the pine nuts on a baking sheet and toast in the oven for 4 minutes, shaking once after 2 minutes.
  4. Check the color of the nuts often, as they burn easily; set the toasted nuts aside.
  5. Trim the woodiest portion at the bottom of each stalk of asparagus.
  6. Peel thick spears at the bottom with a vegetable peeler to remove excess fibrous threads.
  7. Cut the spears crosswise in to 2-inch sections.
  8. Place the asparagus on a baking sheet, drizzle with oil, and toss to coat.
  9. Season with salt and pepper.
  10. Roast in the oven for 8-12 minutes, or until fork tender and beginning to brown.
  11. Meanwhile, cook the pasta in the boiling water for about 10 minutes or until just al dente.
  12. Drain the pasta and return it to the pot, along with the lemon juice and broth.
  13. Stir over medium heat until slightly thickened, about 5 minutes.
  14. Add the butter and stir until melted.
  15. Stir in ½ cup of the Parmesan, the asparagus, the pine nuts, and pepper to taste.
  16. Serve immediately, sprinkled with the remaining ¼ cup parmesan.

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