Asparagus Pasta with Lemon Recipe by Jean BrashearIf you don’t have a handy lemon tree standing outside like the wonderful Stacy or a Meyer lemon in a pot as I’m fortunate to do, most folks don’t keep lemons on hand. But you can do like I do and juice and freeze the juice (and pulp—or not, whatever you prefer) in ice trays and keep in your freezer. Then just pop one out if you need roughly the juice of one lemon and…voila!

Click here to print the recipe!

 

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