Fresh asparagus adds a nice pop of color and flavor to fettuccine.
Recipe Courtesy of Williams-Sonoma Kitchen.
To trim asparagus, you can cut off the dry, coarse-looking base or simply break off the tough end of each spear by bending it gently until it snaps. It will break at the point where the tender part ends and the tough part begins.
- 1 pound asparagus, ends trimmed
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 4 tablespoons (1/2 stick) unsalted butter
- Zest of 2 lemons
- Salt and freshly ground pepper, to taste
- 1 pound fettuccine
- 1/4 cup chopped fresh chives
- 1 cup grated Parmigiano-Reggiano cheese
- 1 In an asparagus pot or steamer filled halfway with boiling salted water, add the asparagus, tips up. Cover and cook until tender, 2 to 3 minutes. Cut the asparagus into 1 1/2-inch lengths; set aside.
- 2 In a large saute pan over medium heat, warm the olive oil. Add the garlic and cook for about 1 minute. Add the wine, bring to a boil and cook until almost evaporated. Add the asparagus, butter and lemon zest, reduce the heat to medium-low and cook until the butter melts. Season with salt and pepper.
- 3 Meanwhile, bring a large pot two-thirds full of salted water to a boil over high heat. Add the pasta and cook according to the package instructions. Drain, reserving 1 cup of the cooking water.
- 4 Transfer the pasta to a serving bowl. Add the asparagus sauce and chives and toss to coat. Add the reserved cooking water if the pasta seems dry. Pass the cheese at the table. Serves 4 to 6.