print this page

INGREDIENTS
1 rind of lemon
3/4 cup extra virgin olive oil
Mix both ingredients and leave for 24 hours to infuse ( this is to become lemon oil)

1/3 cup lemon oil
1 lb. asparagus spears  ( trimmed and halved)
3/4 lb. of any type of thin pasta
3 tbs. coarsely chopped tarragon
salt and black pepper to taste

DIRECTIONS
Heat grill or pan over medium heat
Add asparagus spears and drizzle with lemon oil
Cook this for roughly 3 mins. ( should be golden color and just cooked through on both sides)

Meanwhile bring large pan of salted water to a boil to cook pasta  ( follow cooking instructions for type of pasta used)
Drain pasta after cooking and stir in tarragon, asparagus, and remaining oil
Season with salt and pepper