Asparagus and Linguine

We mangled up a perfectly good recipe from Tim Mälzer today. A quick easy little thing for a weekday.

Let's see if  we can describe this as easy as it was to make: We prepared 2 bushels of asparagus,

cooked 1 lb of linguine,

took the zest and juice of 1 lemon,

added the asparagus to the pasta for the last five minutes,

heated 150g of cream with the lemon zest and juice, salt, pepper, and little bit of sugar,

and then mixed it all together with some of the drained pasta water to make it all nice and creamy.

If that was easy, the eating part was a walk in the park. Which, come to think of it, is really not a bad idea. Since we are all loaded up and stuffed like turkeys on thanksgiving. Oh yes.