Lemon Vinaigrette from The Lazy Gourmet by Robin Donovan and Juliana Gallin makes about ½ cup 3 tablespoons lemon juice (from about 1 lemon) 1 tablespoon champagne vinegar or white wine vinegar 1 small clove garlic, minced 1 to 2 teaspoons sugar, depending on the sweetness of your lemons ½ teaspoon kosher salt ¼-½ teaspoon freshly ground black pepper ¼ cup olive oil In a small bowl or a jar with a tight-fitting lid, combine lemon juice, vinegar, garlic, sugar, salt, and pepper. Add olive oil and whisk or shake vigorously until well combined. Taste, and add additional salt and pepper if needed.
Pasta with Asparagus, Leeks, and Chevre from The Lazy Gourmet by Robin Donovan and Juliana Gallin Yield 6 to 8 servings 2 pounds asparagus, woody ends snapped off, sliced on a sharp diagonal into 1/8-inch-thick disks 2 medium leeks (white and pale green part only), trimmed, halved lengthwise, and thinly sliced 2 tablespoons olive oil or olive oil spray 1 teaspoon kosher salt ½-1 teaspoon freshly ground black pepper 1 pound dry pasta (gemelli, fusilli, rotelle, cavatappi, orecchiette, or other short pasta) 5 ounces chevre, cut into a few pieces ½ cup half-and-half or heavy cream grated zest of one lemon, preferably Meyer 3 tablespoons lemon juice (from about 1 lemon, preferably Meyer) freshly grated Parmesan cheese for serving (optional) Preheat oven to 450F. Set a large pot of salted water (large enough to hold all ingredients) over high heat to boil for pasta. Place asparagus and leeks on a large rimmed baking sheet, toss or spray with olive oil, and sprinkle with salt and pepper. Roast in preheated oven until asparagus is tender, about 10 minutes. While the vegetables are roasting, cook pasta according to the instructions on the package. When pasta is done, reserve 1 cup of the cooking water and drain pasta in a colander. Place pasta pot back on the stove over medium heat. Add chevre and half-and-half or cream and cook, stirring frequently, until the cheese is melted. Stir in lemon zest and juice. Add asparagus, leeks, and pasta and stir until well combined. If you like a creamier consistency, add a little of the reserved pasta water or more half-and-half or cream. Taste, and add additional salt and pepper if needed. Serve immediately, garnished with freshly grated Parmesan, if desired.