Asparagus Fettucine in a Lemony Cream Sauce

Prep and cook time: 35 minutes
Makes 4 servings

Ingredients

• 1 lb of asparagus
• 3 tablespoons of butter
• 5 garlic cloves, coarsely chopped
• 3/4 cup of 15% cream
• 1/2 cup of chicken broth
• Zest of 1/2 to 1 lemon
• 1 lb of fettucine or other long pasta
• 1/2 à 3/4 cup of parmesan cheese
• Salt and pepper

Directions

1. Break off the ends of the asparagus. Cut the asparagus in pieces of 2 cm.
2. Cook the asparagus in salted boiling water for 2-3 minutes until they are tender but crisp. Drain the water and cool the asparagus off in cold water. Transfer the asparagus on a towel and pad try.
3. Cook pasta until al dente.
4. Meanwhile, prepare the sauce. In a large saucepan, melt butter on low-medium heat and add garlic. Cook for 5 minutes until the garlic is tender. Be careful not to brown the butter. On low heat, add asparagus, cream, chicken broth, and lemon zest. Season with lots of black pepper and simmer a few minutes until the sauce becomes creamy.
5. Drain pasta and reserve 1/2 cup of water. Mix pasta with sauce and parmesan cheese. If the pasta is too dry, add some of the reserved water, a 1/4 cup at a time.
6. Transfer to a serving plate. Sprinkle with additional parmesan and lemon zeste if needed.

Click here to see the original recipe from À la di Stasio.