On Wed, 03 Feb 2010 13:09:29 -0500, Kate Connally wrote:

> sf wrote:
>
>> When pasta is cooked, drain and
>> return it to the cooking pot. Add asparagus pieces, lemon cream sauce
>> and minced parsley. Toss gently to combine. Transfer to a warm
>> serving platter or plates.
>>
>> Garnish with remaining tablespoon of lemon zest and serve.
>
> Sounds yummy except for the asparagus. ;-) And I'd never
> leave out the cream. But enjoy. I wonder what would be a
> good substitute for the asparagus (and don't say broccoli,
> or any of those yucky vegetables ;-)). I would be tempted
> to maybe go for peas or green beaans or maybe zucchini.
>
> Kate

i think that green beans (if not overcooked) taste very similar to
asparagus. or if both are overcooked for that matter, though i try to
avoid that.

your pal,
blake