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Pasta with Asparagus and Chicken
1 bunch young asparagus
Bring a large pot of water to a blanch the asparagus. Trim and wash the asparagus. Cut the chicken breast into thin strips. Blanch the asparagus for 2 minutes and then refresh. Reserve the hot water and cook the pasta to instructions. Cut the asparagus into one inch. While the pasta is cooking, sauté the breast in light olive oil for 2 minutes. Add the cream, lemon rind, asparagus, and lemon juice. Season with salt and pepper and cook over low heat for 3-4 minutes. Toss the pasta with the sauce and serve at once.
Tasting Notes—October 1998