Lemon Aasparagus Fettucine

By JanF1201

Ingredients

• 1 lb asparagus
• 2 tablespoons unsalted butter
• 1 cup heavy cream
• 1 lb fettuccine
• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon
• Black pepper, freshly ground to taste
• zest of 1 lemon
• Parmesan cheese, freshly grated

Details

Servings 4

Preparation

Step 1

Cook asparagus spears in steamer until stems are just crisp. Blanch in cold running water and drain, then cut into 3 or 4 diagonal pieces. In a small saucepan, melt butter, add cream and allow to cook at slow simmer.
Cook fettuccine in a pot of salted boiling water until al dente. Drain well. While pasta boils, heat oil in large skillet and add asparagus, then hot cream mixture. Stir in lemon juice and pepper. Combine with pasta and toss well. Sprinkle with lemon zest and serve with freshly grated Parmesan