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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A very tasty easy to make recipe. Ingredients:
1 lb asparagus |
2 tablespoons olive oil |
2 garlic cloves, minced |
1/4 cup dry white wine |
4 tablespoons butter (1/2 stick) |
1 lb fettuccine |
1/4 cup chopped fresh chives |
2 lemons, zest of |
1 cup parmigiano-reggiano cheese (grated) |
salt & pepper, to taste |
Directions:
1. Cook asparagus in boiling water (I like to steam it instead of boiling in water) until tender-CRISP; then cut into 2-inch lengths.
2. In a large pan over medium heat warm olive oil, add garlic and cook about 1 minute.
3. Add wine bring to a boil and cook until almost evaporated; Add cooked asparagus buter and lemon zest, reduce heat to medium-low and cook until butter melts, season with salt and pepper.
4. In a large pot two-thirds full of boiling salted water cook pasta according to package directions; drain pasta while resevering 1 cup of cooking water.
5. Transfer pasta to a serving bowl, add Asparagus sauce and chives, toss to coat, add reserved cooking water as needed.
6. Pass the cheese at the table; enjoy.
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