Asparagus Fettuccine

Submitted by United Church of God on Fri, 2011-05-13 16:27
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Description

Verily verily I say unto you, try this dish!

Summary

Yield
Servings
Source

Marilyn Eschenburg, Milwaukee WI

Prep time1 hour

Ingredients

1Poundasparagus
2Tablespoonolive oil
2Clovegarlic (minced)
1⁄4Cupdry white wine
4Tablespoonbutter
  zest of two lemons
  salt and pepper
1Poundfettuccine
1⁄4Cupchopped fresh chives
1Cupgrated Parmigiano-Reggiano cheese

Instructions

Cut asparagus into 1 1/2 in. lengths. Steam 5 minutes until tender. In large 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 lemon zest. Reduce heat to medium-low and cook until butter melts. Season with salt and pepper. In a large pot of boiling salted water, cook pasta according to package instructions. Drain, reserving one cup cooking water. Transfer pasta to a serving bowl. Add asparagus, sauce, and chives. Toss to coat. Add cooking water as needed. Pass chesee at table.

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