Asparagus Fettuccine
Other
Ingredients
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1 7/8
Cups
Grated Parmigiano-Reggiano Cheese
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1/4
Cups
Fresh chopped Chives
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1 7/8
Pound of Fettuccine
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2 7/8
Lemons (only the Zest)
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4 7/8
Tablespoons
Unsalted Butter
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1/4
Cups
Dry White Wine
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2 7/8
Cloves minced garlic
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2 7/8
Tablespoons
Olive Oil
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1 7/8
Pound Asparagus
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.