No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Fettuccine with Asparagus Ribbons

  • servings: 6
Photography: Annie Schlecter

advertisement

advertisement

Ingredients

  • Coarse salt
  • 1 pound asparagus, trimmed
  • 1 pound fettuccine
  • 1 tablespoon olive oil
  • 3 tablespoons finely chopped shallots, (about 2 shallots)
  • 3/4 cup heavy cream
  • 2 teaspoons freshly grated lemon zest
  • 2 tablespoons fresh lemon juice
  • Freshly ground pepper

Directions

  1. Step 1

    Bring a large pot of water to a boil; add salt. Prepare an ice-water bath; set aside. Blanch asparagus until just tender, about 3 minutes. Immediately transfer with tongs to ice-water bath to stop the cooking (keep the water at a boil). Drain.

  2. Step 2

    Add pasta to pot; cook until just al dente. Reserve 1 cup cooking water; drain.

  3. Step 3

    Meanwhile, shave asparagus stalks (not including tips) into long ribbons with a vegetable peeler; transfer ribbons and tips to a medium bowl as you work.

  4. Step 4

    Heat oil in a large saute; pan over medium heat until hot but not smoking. Add shallots; cook, stirring, until translucent, about 4 minutes. Add cream, 1/4 cup reserved cooking water, and asparagus.

  5. Step 5

    Bring to a boil; add pasta. Cook, tossing, until heated through, about 2 minutes. Add more cooking water if pasta seems dry. Stir in zest and lemon juice, and season with salt and pepper.

Source
Martha Stewart Living, May 2004

advertisement

advertisement