The best carne asada tacos available at taquerias are these ones, which are cooked with tender slices of flank beef and served on fluffy corn tortillas. So good with homemade tomato salsa and onion relish on top!
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
Ingredients
- 1 pound fresh asparagus, trimmed and cut into 2 inch pieces
- 2 tablespoons butter
- 1 clove garlic, minced
- 1 pint light cream
- 1 pound linguine pasta
- 1 lemon, juiced
Instructions
- Bring a pot of water to a boil. Boil asparagus for 3 to 4 minutes; drain.
- In a large saucepan melt butter over medium heat. Sauté garlic and asparagus for 3 to 4 minutes. Stir in cream and simmer for 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain and transfer to a serving dish.
- Stir lemon juice into asparagus mixture; pour mixture over pasta.
Nutrition Facts
| Calories | 247 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 2 g |
| Sodium | 31 mg |
| Sugars | 1 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
It was an ok but not much flavor as other reviewers noted. I added after tasting original sauce red pepper flakes, lemon pepper, tomato paste. Much improved .
This is a good base, but as many others have said, you need to tweak it to suit your tastes. I saute the asparagus with garlic, lemon pepper, and olive oil for 5-6 minutes. It is a shame to boil it. Cook till the doneness you like – we like it tender-crisp. If I have cherry tomatoes, I throw about 10 in for the last 2 minutes. The sauce is better with a few red pepper flakes and parmesan and cream cheese, to your taste. WIth tweaks it can be 5 stars.
I usually don’t care for cream sauces with pasta but decided to try this recipe because I had all the ingredients. It was really good! I sautéed fresh mushrooms, and the asparagus in olive oil, butter and garlic. I added some pepper flakes and chopped fresh chives when I added the cream to the asparagus mixture. Right before serving I added the juice of one lemon and some salt and pepper. Will make this again!
Absolutely no flavor at all
Very good I used half cream and half milk. I omitted garlic but added lemon zest grated as well as the juice . Also I sprinkled with Parmesan before serving.
So easy, so yummy!! Add some parmesan cheese and you are in for a seriously decadent meal!
I had to make some of my own additions. I used heavy cream instead. I add lemon pepper chicken (Cut up), onion, green onion and I tripled the recipe as well as I feed a big family. Amazing
I couldn’t decide which this dish was? I’m very critical about food! I would give it a 5, but, my even more picky Teenager would give it a 4. 4 1/2 it is.
This is delicious pasta with a rich zesty sauce. I tweaked a couple of the measurements in this recipe to achieve preferential consistency. In addition I added cream cheese and parmesan to thicken my sauce and add hearty flavors. The lemon gives this a tangy but supremely delicious flavor. Red pepper flakes and additional seasonings were added. This recipe can be duplicated with a variety of desired vegetables.
I like the overall taste of this but I do think it needs a little salt and perhaps more garlic or some Parmesan? As is, I found it to be rather bland.
Good.. Added onions and garlic and roasted red peppers
I enjoyed cooking your recipe. I felt it was missing some things too so I added grated parm cheese and white pepper. I used whole wheat pasta but should of used the regular. Overall very easy dish. Thank you for the recipe.
Easy to make and delightful to eat-will make again. I couldn’t resist adding a little freshly-grated parm
One of my favorite for a quick lunch on the weekends. I only use 1/2 the box of linguine though or I seem to have too many noodles leftover.
This came out great. added a little more garlic and asparagus because I like a lot of color and the flavor was amazing.
This was delicious, but I made the following changes. I added mushrooms (2 packs precut cook down), I sauteed mushroom, garlic (I used 8 cloves pressed), asparagus in olive oil and butter, added white wine (pinot grigio), I used 1 cup heavy cream (could add more), and juice from 1 1/2 lemons, salt and pepper. I really enjoyed it, the flavor was delicate and very enjoyable surprise. I will make this again and again. Delicious.
It is pretty easy to make. It has a very mild taste. I perfer a stronger taste so I added salt and pepper and 9 more cloves of garlic. It does not overwhelm it at all.
A bit bland (would add parmesan next time), but easy to make and filling.
Use half butter/half olive oil for sauteeing. I don’t boil the asparagus first. I either add cooked chicken at the end, or diced (1″ cut) seasoned chicken with the garlic. Use two cloves garlic and a little seasoned salt or perhaps cajun seasoning. With the cream I sometimes add a little cream cheese. I like lots of sauce so I never reduce the amount of cream. Everyone loves this dish. Always use a fresh lemon.
I used double the garlic and half the lemon juice.
This is soooo delicious, I even eat it cold. Absolutely love this recipe, thanks!