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Name
By
Erin Carter
Patricia Griffin
Shirley Ann Carter
Martha Tedrow
Sara Villat
Clara Dean
Other
Ethel Lancaster
Ethel Heider
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Incredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
1.0 of Pound Asparagus
2.0 Tablespoons of Olive Oil
2.0 of Cloves minced garlic
0.25 Cups of Dry White Wine
4.0 Tablespoons of Unsalted Butter
2.0 of Lemons (only the Zest)
1.0 of Pound of Fettuccine
0.25 Cups of Fresh chopped Chives
1.0 Cups of Grated Parmigiano-Reggiano Cheese
Instructions
In an asparagus pot filled halfway with boiling salted water, add asparagus, tips up. Cover and cook until tender, 2-3 minutes. Cut asparagus into 1.5 inch lengths. In a large sauté pan over medium heat, warm olive oil. Add garlic; cook about 1 minute. Add wine, bring to a boil and cook until almost evaporated. Add asparagus, butter and zest, reduce heat to medium-low and cook until butter melts. Season with salt and pepper. In a large pot two-thirds full of boiling salted water, cook pasta according to package instructions. Drain, reserve 1 cup cooking water. Transfer pasta to a serving bowl. Add asparagus sauce and chives, toss to coat. Add cooking water as needed. Pass cheese at table.