Creamy Asparagus and Lemon Pasta

I was really excited about cooking today's dish - I absolutely love pasta and this dish not only looked gorgeous sounded fantastic. Sadly fantastic was not how this dish tasted, perhaps it was how I put it together but for once I hardly strayed from the recipe.

The Recipe - Creamy Asparagus and Lemon Pasta
400g linguine
340g asparagus cut lengthways
1tbsp olive oil
1 clove garlic crushed
1 cup/240ml sour cream
1/2 cup/125ml lemon juice
1/3 cup/80ml chicken stock
sea salt and cracked black pepper
1/4 cup/20g finely grated parsley
3/4 cup basil leaves

The Method

1. Cook the pasta in a large saucepan of salted boiling water for 10-12 minutes.
2. Add the asparagus and cook for a further 2 minutes or until the asparagus is tender and the pasta al dente. Drain and return to the pan to keep warm
3. Heat a large non-stick frying pan over a medium heat.Add the oil and garlic and cook for 1-2 minutes. Add the sour cream, lemon juice and chicken stock, salt  and pepper and mix until well combined.
4. Add the pasta and asparagus to the pan with the parmesan and basil and mix to combine.
5. Top the pasta with parmesan to serve.

I think the issue with this dish for me was it was a little bit too lemony, the creamy sour cream was nice but the combination with the lemon juice was just a bit too much.