Creamy Lemon Chive Fettucine with Asparagus

  • 25 mins
  • 10 ingredients
  • Servings 2
  • Prep 10 min
  • Cook 15 min
  • Course
  • Cuisine
  • Skill Level

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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