Creamy Lemon Chive Fettucine with Asparagus
Ingredients
| 1/2 lb Fettuccine | ||
| 1/2 lb fresh asparagus, trimmed and cut into 1/2" pieces | ||
| 2 tbs butter, melted | ||
| 2 egg yolks | ||
| 1 cup heavy cream | ||
| 1/2 cup grated Parmesan cheese | ||
| 1 tbs chives | ||
| 1 tsp grated lemon rind | ||
| kosher salt and black pepper to taste | ||
| 1 slice of lemon quartered |
Directions:
- Cook fettuccine al dente and drain.
- Cook asparagus in boiling water until just tender, about 3-4 minutes.
- Drain and add to pasta.
- Toss the fettuccine and asparagus with melted butter and set aside.
- Whisk egg yolks in a small bowl, then add cream and Parmesan cheese.
- Add cream mixture to pasta, toss and heat through over low heat until Parmesan cheese is melted.
- Stir in chives, lemon rind, salt and pepper.
- Divide pasta among plates and garnish with lemon quarters and additional chives.
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