1. Blanch sliced asparagus in boiling water, lightly salted, for 2 minutes or until tender but still firm. Immediately transfer to a bowl of ice water, or under cold water. Drain, cover and set cooked asparagus aside.
2. Cook pasta in large pot of boiled salted water until al dente (barely tender), about 10-12 minutes.
3. While pasta is cooking, combine lemon juice and white wine in a small non­ stick pan and sauté over medium-heat until reduced to 2-3 tablespoons. Add salt and butter and reduce. Remove from the heat and stir in one tablespoon of lemon zest. Cover and keep warm until the pasta is cooked.
4. When pasta is cooked, drain and return to the pot. Add asparagus pieces, lemon cream sauce and minced parsley. Toss gently to combine. Transfer to serving platter or pasta dishes. Garnish with remaining tablespoon of lemon zest and serve.

Terra Collection Bianchetta Trevigiana
Fruit-forward with notes of Gravenstein apples, pear, kiwi, lemon and lemon blossoms. The flavors show a richness on the entry with juicy pear, kiwi, a powdered minerality and a slight texture on the finish.

Terra Collection Pinot Grigio
Opens with aromas of river rocks, mango, green apples and lavender. On the palate, there are flavors of kiwi berry, green mango, starfruit and hay.

Download the recipe here.