Pasta with lemon, feta and fresh asparagus

Recipe from: 1/21/1999 12:00:00 AM

Ingredients 6
Servings 4


  • 250
    uncooked lasagne sheets or any other pasta
  • 400
    fresh asparagus spears, cleaned and halved
  • 100
  • 65
    olive oil
  • 2
    finely grated rind and juice of lemons
  • 2
    wheels feta cheese, coarsely crumbled


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.

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