Pasta with lemon, feta and fresh asparagus

Name: Pasta with lemon, feta and fresh asparagus
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 250.00 g pasta lasagne sheets; 400.00 g asparagus cleaned, halved; 100.00 g butter; 65.00 ml fresh chillies 573; 2.00 lemon zest and juice; 2.00 feta cheese crumbled

4 servings

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By Food24 November 03 2009

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Pasta with lemon, feta and fresh asparagus

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Ingredients (6)

250.00 g	pasta — lasagne sheets
400.00 g	asparagus — cleaned, halved
100.00 g	butter
65.00 ml	fresh chillies — 573
2.00	lemon — zest and juice
2.00	feta cheese — crumbled

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Method:

Place the lasagne sheets one at a time in a large saucepan filled with boiling water. Boil for 10 minutes and add the bottom halves of the asparagus spears. Boil for 10 minutes and add the top halves of the asparagus to the saucepan. Boil for four minutes or until pasta and asparagus spears is just tender. Drain and cut each lasagne sheet into fairly large squares. Melt the butter and add the olive oil. Add the lemon rind and juice, and the thyme. Pour over the pasta and asparagus and crumble the feta cheese on top. Serve on warmed plates and season generously with black pepper. Serve immediately.
Serves 4.