Pasta al limone

It was on our honeymoon that I discovered this exquisite Italian dish. We were visiting the beautiful, artistic city of Florence. I asked the receptionist to recommend me a restaurant downtown and he told me this one restaurant whose name, regretfully, I cannot recall, because he said it was "molto fiorentino", a very real Florence city restaurant. And indeed it was, and this dish we liked so much that I looked up different recipes online, finding this one the closet to the original we tried:
http://www.ricettepertutti.it/ricette.asp?prog=217
After a while not cooking it, I decided tonight to go ahead and make it again: I boiled in hot water with salt about 400 grams of paste farfalle (butterfly). In a pan I melt 50 grams of Irish butter and added on low the juice of 1 and 1/2 lemons, half a glass of whipping cream, sea salt and black pepper, basil and, very important, fresh chopped chives from the garden, and mixed it all up until I got a cream which I poured over the drained pasta. With dishes like this you realize and come to a full understanding of the level of civilization and refinement of Italy, which comes directly from ancient Rome. The superior balance of acidic citrusy flavours, chivy herbal freshness and soft creaminess transports you directly to the shades and lights of Florence streets where everything that's beautiful and sublime find its brilliant home:

Asparagus sautéed with egg

Last night, a simple, delicious dish from Extremadura featured on this cool website:
http://www.canalcocina.es/video-receta/revuelto-esparragos-trigueros
I cleaned 5 green asparagus, chopped them and lightly fried them (at medium heat) in a pan with garlic olive oil (a little pot of olive oil soaked with cloves of garlic from the day before). In a large bowl I beat 8 eggs, not too much beating, and poured a little bit of whipping cream. With a skimmer I took the asparagus and layed them in the bowl, mixing it all up, adding a bit of sea salt. I poured the whole mixture in the pan for about one and a half minutes, stirring it with a wooden skimmer. Finally I served it on 2 plates over 2 toasts of bread previously sprinkled with the garlic olive oil and salt. I sprinkled some rosemary for adornment and country flavour.

The authenticity of this beautiful region sparkles in the nuisances of this yummy dish which I'd rather eat at a tapas bar in Mérida or Cáceres, but I bring back to life in Michigan with memories of hospitality and fun times. What about accompanying the meal with a good old wine from the land? Time to chew with your eyes closed...