Optional - Add one cooked chicken breast, chopped, if desired.
Instructions
Cook the asparagus in enough water to cover it 2-3 min. till
tender (don't overcook or you'll lose the bright green color).
Immediately drop in an ice bath to stop the cooking process.
Slice into 1-1/2 inch slices and set aside.
In large sauté pan over medium heat, warm the olive oil for 1
minute. Add garlic and stir for another minute, being careful no
to let the garlic brown. Add the wine, bring to a boil, and cook
until wine is almost evaporated. Reduce the heat and add the
asparagus, butter and lemon. Remove from heat when the
butter is melted.
In the meantime, cook the fettuccine according to instructions.
Drain, but do not rinse, reserving 1C of the cooking water.
Transfer pasta to serving bowl. Add asparagus sauce and toss
to coat. Add some of the reserved water if the pasta seems to
dry. Garnish with freshly grated Parmesan cheese.
Originally Submitted
6/1/2012
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