|capri lemon pasta|
I decided to skip the asparagus as no English asparagus was available and I'm rather of the opinion that bad asparagus is worse than no asparagus. So just podded broad beans, peas and the double cream and lemon sauce. And some parsley because I had some parsley and a handful of chopped parsley never hurts anything.
I usually like her recipes but I thought this one wasn't written quite right - her suggested ordering leaves you with no time to pod the broad beans which is the most time consuming bit of the whole dish - and, if I'd followed her directions to the letter, I think the sauce would have ended up too liquidy. I skipped the cooking water she directs you to add and, even then, had to let it all simmer together for a couple of minutes to get the sauce thick enough.
The resulting dish is lovely, though, like a lemon posset with added yummyness. My husband thought it was too lemoney, though, and would have preferred it as a side dish. It occurs to me that it would be a lovely way to serve broad beans and/or peas as a side dish. Mmmm.