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Creamy Lemon Chive Spaghetti Squash with Asparagus

Submitted by: Mary on 04/30/2004
1272 views
2.85 avg rating
191 votes
 
 
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Ingredients

1 lb Prepared spaghetti squash
1 lb Asparagus, trimmed, and cut diagonally into 1/2 inch pieces
3 T Butter, softened
1 C Heavy cream

3 Large egg yolks
1 C Freshly grated parmesan cheese
2 T Snipped fresh chives, plus additional for garnish
2 t Freshly grated lemon zest
2 Thin lemon slices, quartered for garnish

Directions

In a saucepan of boiling salted water, cook the asparagus for 3 to 4 minutes or until it is just tender. Drain the asparagus and place in a bowl of ice water to stop it from cooking.



In a large skillet, add the spaghetti squash and the asparagus, drained well. Cook in the butter over moderatly low heat, stirring until the mixture is heated through. Remove the skillet from the heat.



In a small bowl, whisk together the cream, and the egg yolks, add the mixture and the parmesan to the skillet, stirring to coat the vegetables with sauce. Cook the mixture over low heat, stirring, until the parmesan cheese is just melted. Stir in 1 tablespoon of the chives, the lemon zest, and salt and pepper to taste.



Mound the mixture on heated plates and garnish each with the additional chives and lemon quarters.

Servings

6

Calories

5

Time to prepare

20 minutes

Difficulty

Easy
 

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