I love a good lemon curd tart to welcome spring. Not so much a fan of Dorie's lemon creme tart. The creme, supposed to be lighter, just seems eggier to me.
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On nice days wear comfy shoes. Because I'll end up walking home. And 4 miles in ballet flats just leads to a big ol' blister.
Related, it takes time to get my feet used to sandals.
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The Lemon Asparagus Pasta recipe is in Simply in Season. Buy asparagus when you go to the store and see it. Come home and make this.
8 ounces angel hair pasta
2.5 cups asparagus cut into 1-inch pieces
Cook the pasta in boiling water for 4 minute. Toss in the asparagus and cook for another 2. Then drain.
1 Tablespoon butter
2 green onions chopped
Zest from one lemon
3 Tablespoons lemon juice
Melt the butter over medium heat. Add the green onions and zest and saute for one minute. Then add the lemon juice and cook until the liquid is almost (or at least halfway) evaporated
.75 cup milk
2 eggs
Beat together. Add to onion mixture along with pasta and asparagus. Cook over low heat for a few minutes until the milk mixture is slightly thickened.
Mix in:
1 teaspoon dried dill
dash of salt
3 sprinkles of nutmeg
Serve.
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