*Fettuccine with Fresh Asparagus and Lemon Creme

[Guest guest]

Fettuccine with Fresh Asparagus and Lemon Cream

This recipe serves: 6

 

1 pound fettuccine

1 1/2 pounds asparagus, ends removed and cut into 2-inch lengths

1 tablespoon olive oil

1/2 cup chopped shallots

1 cup low sodium chicken broth

1/2 cup non-fat sour cream

2 tablespoons fresh lemon juice

1/2 teaspoon lemon zest

2 tablespoons freshly grated Parmesan cheese

 

1. Bring a large pot of salted water to a boil. Add the asparagus

and cook until it is crisp-tender, about 2 to 4 minutes, depending

on the thickness of the asparagus. Using a slotted spoon, lift the

asparagus out of the boiling water and plunge it into a bowl of ice

water. Drain.

2. Bring the large pot of water back to a boil, add the fettuccine

and cook until it is al dente, about 10 to 12 minutes. Drain.

3. Meanwhile, bring the chicken broth and shallots to a boil in a

large skillet. Cook until the broth has reduced by half. Add the

lemon juice and lemon zest. Whisk in the sour cream.

4. Add the drained asparagus and fettuccine to the sour cream sauce

and toss to combine. Season with salt and pepper.

5. Divide the fettuccine and asparagus among 4 warm bowls and

sprinkle with Parmesan cheese.

 

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