How to make zoodles with asparagus and a lemon cream sauce
Prep Time:
20 minutes
Cook Time:
10 minutes
Servings:
Ingredients
  • 3 tablespoon butter
  • 2 shallots, minced
  • 18 ounce heavy whipping cream
  • zest from 1 lemon
  • juice from 1 lemon
  • 1 ounce parsley, chopped
  • salt & pepper, to taste
  • 2 tablespoon olive oil
  • 2 ounce asparagus, blanched and roughly chopped
  • 1 1/2 ounce zucchini, roasted and roughly chopped
  • 2 ounce roma tomatoes, chopped
  • 1 ounce vegetable broth
  • 1/2 cup lemon cream sauce
  • 10 ounce zucchini noodles
  • 2 tablespoon breadcrumbs
  • 1 teaspoon fresh parsley
Directions
  1. Heat butter in a pan, add shallots and saute until fragrant.
  2. Add cream and lemon zest and simmer until thickened.
  3. Remove from heat an add lemon juice and parsley. Stir to combine and season to taste.
  4. Heat olive oil in pan. When shimmering, add asparagus, roasted zucchini and tomatoes. Saute for a few minutes.
  5. Add vegetable broth, toss and reduce to au sec.
  6. Add lemon cream sauce and toss to mix. Cook until heated and the sauce bubbles slightly around edges. Remove from heat.
  7. Add the zucchini noodles and toss to coat in the sauce. Cook for 20 seconds.
  8. Use a spatula to bring vegetables to the top of the dish and transfer to a bowl to serve.
  9. Garnish with breadcrumbs and parsley.