Categories: Vegetables 
      Yield: 4 servings 
  
    1/2 c  Shelled fresh peas (about 
           -1/2 lb unshelled) 
    1/2 lb Asparagus, trimmed, peeled 
           -and cut on the diagonal 
           -into 1-1/2" pieces 
      8 T  Unsalted butter 
  1 1/4 c  Heavy cream 
      1    Juice of lemon 
      1 t  Finely grated lemon rind 
           Salt 
           Freshly ground white pepper 
    1/2 lb Ziti or tubular pasta 
      3    Hearts of Bibb or butter 
           -lettuce, separated into 
           -leaves 
    1/2 c  Freshly grated Parmesan 
           -cheese 
  
  (From "Perla Meyers' Art of Seasonal Cooking," Simon and Schuster). 
   
  Place the peas in a vegetable steamer, set over simmering water, and 
  steam, covered, for 3-5 minutes or until just tender. Remove and run 
  under cold water to stop further cooking. Drain and set aside. 
   
  Add the asparagus to the vegetable steamer. Cover and steam for 3-5 
  minutes or until just tender. Remove and run under cold water to stop 
  further cooking. Drain and set aside. 
   
  Add asparagus to the vegetable steamer. Cover and steam for 3-5 
  minutes or until just tender. Run under cold water, drain and reserve. 
   
  In a large heavy skillet, melt the butter over medium heat and whisk 
  in the cream. Bring to a boil, reduce the heat, and simmer until 
  reduced by one-third. Add the lemon juice and rind. Season with salt 
  and white pepper and keep warm. 
   
  Bring plenty of salted water to a boil in a large casserole. Add the 
  ziti and cook until just tender, al dente. Add 2 cups of cold water 
  to stop further cooking. Drain thoroughly, and add to the lemon cream 
  together with the peas, asparagus and Bibb lettuce and simmer until 
  the sauce lightly coats the pasta and the lettuce has just wilted. 
  Add the Parmesan and toss gently. Taste and correct the seasoning and 
  serve at once. 
   
  Nutritional analysis per serving: 642.3 calories; 52.6 grams total 
  fat; (33.7 grams saturated fat); 10.9 grams protein; 26.5 grams 
  carbohydrates; 179 milligrams cholesterol; 230.5 milligrams sodium.