Recipe for Lemon Pasta with Green Asparagus

Preheat the oven to 180°C. In an oven-safe dish, place the green asparagus with thinly sliced lemon (1 lemon sliced), a drizzle of olive oil, salt, and pepper.

Bake for 15 minutes, until they are melt-in-your-mouth tender. Set aside.

Cook the pasta for 2 minutes less than the instructions on the package.

Peel and chop the garlic. In a pan, add the garlic with olive oil and butter. Heat over medium to melt the butter and quickly sauté the garlic.

Zest two lemons, then squeeze the other three to extract the juice.

Add the lemon juice, zest, and sour cream to the garlic. Heat over high heat for 3 minutes until it begins to simmer. Set aside.

At the same time, roast the sliced almonds in a pan without adding any fat, or in the oven.

When the pasta is cooked, take a ladle of the cooking water and add it to the cream/lemon mixture. Drain the pasta.

Return the pasta to the pot and add the lemon cream and asparagus, previously cut into small pieces. Heat over medium-high for 3 minutes. Add the parmesan.