Remember all those lemons? Try this for a fabulous, quick pasta:
6 oz. fresh linguini, taglitelle or fettucini
zest from 3 lemons
4 oz. marscapone
1 T. olive oil
freshly ground pepper
1/4 c. parmigiano or Pecorino
Place marscapone in a large serving bowl to get room temperature. Stir in the zest from two of the lemons. Blanch asparagus for 1-2 minutes. Drain and pat dry. Cut spears into thirds. While you are boiling the pasta, saute the asparagus in 1 T. olive oil, lots of freshly ground black pepper and the zest from the third lemon. Drain pasta, toss with marscapone until it is completely melted, add asparagus and grated cheese.