Jean Yves Legarve's Spaghetti with Lemon and Asparagus Sauce

From The Essential New York Times Cookbook: Classic Recipes for a New Century

Cookbook

Author(s): Amanda Hesser

Page 319

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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kaye16

14 years ago

★ ★ ★ ★ ★ 5/5

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Very good, easy, and fast. I slipped into recipe-halving mode at one point, so only used half the cream and one egg. There was plenty of sauce (for 6 oz spaghetti), so I think I'd do the same making it again. I also didn't use the full complement of butter, maybe only 4 of 6 tablespoons listed. But it was very tasty, definitely a do-again.

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