Asparagus Fettuccine


1 pound asparagus, ends trimmed 2 tablespoons extra-virgin olive oil 2 garlic cloves, minced 1/4 cup dry white wine 4 tablespoons (1/2 stick) unsalted butter Zest of 2 lemons Salt and freshly ground pepper, to taste 1 pound fettuccine 1/4 cup chopped fresh chives 1 cup grated Parmigiano-Reggiano cheese


To Trim Asparagus, You Can Cut Off The Dry, Coarse-looking Base Or Simply Break Off The Tough End Of Each Spear By Bending It Gently Until It Snaps. It Will Break At The Point Where The Tender Part Ends And The Tough Part Begins.'

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