Ingredients
1 pound slender asparagus spears
4 ounces arugula, rinsed, stemmed and torn into bite size pieces
1 tablespoon olive oil
1/4 cup chopped onion
3/4 cup half and half or heavy cream
1 tablespoon GOLDEN BLOSSOM HONEY
pinch of nutmeg
salt
coarse ground pepper
1 pound farfalle pasta (bowties)
zest of two lemons
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Cut off tough ends of asparagus. Using a vegetable peeler, peel the skin from the lower half of each spear. Cut asparagus diagonally into 1-inch lengths. Set aside.
Heat olive oil in a large skillet or saucepan. Add onion and saute for 3 minutes. Mix in cream and honey. Sprinkle with nutmeg. Add salt and pepper to taste. Keep warm over very low heat. Do not boil.
Fill a large pot 3/4 full with water and bring to a boil. Add pasta and cook 4 minutes. Then add asparagus and arugula to the pot. Continue cooking until pasta tests done, about 6 more minutes. Drain well and pour into pot with cream mixture. Toss. Place in a large bowl and sprinkle with lemon zest. Serve immediately.
Serves: 4-6
Heat olive oil in a large skillet or saucepan. Add onion and saute for 3 minutes. Mix in cream and honey. Sprinkle with nutmeg. Add salt and pepper to taste. Keep warm over very low heat. Do not boil.
Fill a large pot 3/4 full with water and bring to a boil. Add pasta and cook 4 minutes. Then add asparagus and arugula to the pot. Continue cooking until pasta tests done, about 6 more minutes. Drain well and pour into pot with cream mixture. Toss. Place in a large bowl and sprinkle with lemon zest. Serve immediately.
Serves: 4-6
