Asparagus Fettuccine

Name Author Other Erin Carter Shirley Ann Carter Clara Dean Patricia Griffin Ethel Heider Ethel Lancaster Martha Tedrow Sara Villat Type Appetizer Dessert Entree Salad Side Dish Soup Ingredients 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.