One of the best parts about springtime is eating all of the fresh vegetables that have been growing all winter, such as asparagus. The early season of asparagus always gets me excited for longer days and warmer temperatures ahead. Plus, they are a versatile vegetable for salads, roasted, grilled and sautéed in pasta dishes like my Creamy Preserved Lemon Pasta with Asparagus and Crispy Prosciutto.
The sauce in this dish is a light creamy sauce highlighted by the salty tart preserved lemons. This isn’t a thick heavy sauce that coats the pasta like an alfredo sauce, and it doesn’t over power the delicate flavor of the asparagus. This pasta dish is topped with salty crispy prosciutto (which tastes amazing on many things: crumbled over scrambled eggs, on top of salads, I could go on and on!) and a drizzle of a sundried tomato dipping oil.
Creamy Preserved Lemon Pasta with Asparagus and Crispy Prosciutto is a great addition to an Easter brunch or dinner. It goes well with quiche, served with ham or a roast, and shines when paired with a crisp white wine. Just make sure you save room for dessert!