Asparagus Fettuccine

In the latest issue of Martha Stewart Living there is a recipe that calls for asparagus curls.  They reminded me of fettuccine noodles, so I came up with this dish.  The asparagus is thin and flexible like a noodle and can be slurped up right along with the pasta.

  • 1/2 lb. asparagus spears
  • salt
  • 1 lb. fettuccine
  • juice from 1/2 lemon
  • 1/2 C. cream
  • 2 egg yolks
  • 1 T. butter
  • 1 T. olive oil
  • 1/2 C. parmesan cheese, freshly grated

Using a vegetable peeler, peel the asparagus spears into thin, long strips.

Cook the pasta according to the package directions.  In the last minute of cooking, add the asparagus curls to the pasta water.  Meanwhile in a small bowl, mix the egg yolks, cream, lemon juice and cheese with a whisk and set aside. Drain the pasta, reserving 1/2 C. of the pasta water.   Return the pasta and asparagus to the pot.  Place the butter and oil in the pot and toss to melt.  Pour the egg mixture into the hot pasta pot and toss to combine.  Add a little of the cooking water to loosen the sauce.  Season to taste with salt or more parmesan.  Serve immediately.

Advertisements

About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me unless otherwise noted. My motto is, if I can do it, you can do it!
This entry was posted in Italian, Quick Dinners and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s