These entertaining bars may be cooked on the stove. Toffee bits and chocolate chips combine to make a delectable no-bake treat that was submitted to Hershey’s Kitchens by ‘A Turtle’s Life for Me.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 lemons
- 1 (16 ounce) box penne pasta
- 5 tablespoons butter, divided
- ¾ pound asparagus, trimmed and cut into 1-inch pieces
- salt and freshly ground black pepper to taste
- 3 tablespoons all-purpose flour
- ¾ cup heavy cream
- 1 ½ cups vegetable broth, or more to taste
- 4 sprigs fresh parsley, chopped
- 1 pinch white sugar, or to taste
- 2 ripe tomatoes, seeded and diced
- ½ cup freshly shaved Parmesan cheese
Instructions
- Zest and juice 1 1/2 lemons. Cut remaining lemon half into wedges and set aside.
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water.
- While penne is cooking, melt 2 tablespoons butter in a pot over medium heat and cook asparagus until softened, 4 to 5 minutes. Season with salt and pepper and remove from pot.
- Add remaining 3 tablespoons butter and heat until a pinch of flour sprinkled into the pot will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, for about 5 minutes. Whisk in cream and vegetable broth and bring to a simmer. Simmer for 1 to 2 minutes.
- Stir lemon juice, lemon zest, and parsley into the sauce; season with salt, pepper, and sugar. Add asparagus and heat through, about 2 minutes. Add tomatoes and penne to the sauce and pour in some of the reserved cooking water. Serve with shaved Parmesan and lemon wedges.
Nutrition Facts
| Calories | 811 kcal |
| Carbohydrate | 104 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 11 g |
| Protein | 25 g |
| Saturated Fat | 22 g |
| Sodium | 512 mg |
| Sugars | 9 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
Sauce was delicious as was the dish. My roux did not thicken to a paste, my fault, I added sliced mushrooms cooked in an extra tablespoon of butter. I cooked the roux until dark brown and moved on (didn’t want it to burn). Cooked the sauce down until it coated the back of a spoon, so all was well; turned out great. Mushrooms were a good addition to the dish if you mushrooms.
yummy. I cooked the asparagus in the butter but added a teaspoon of bacon grease. I will definitely make it again.
Very good lemon sauce. Easy. I didn’t have cream so I used milk. A little thinner than a cream sauce but I still licked the pan
Made only the sauce from this recipe as I was looking for a lemon sauce for a dish I was making. It is delicious!!! I made it exactly as it is noted above we absolutely loved it! Thank you for posting
We loved this recipe