Fettuccine with Asparagus Ribbons

Photo: Annie Schlecter

Pasta with asparagus and creamy sauce is a delicious springdish.


  • Coarse salt

  • 1 pound asparagus, trimmed

  • 1 pound fettuccine

  • 1 tablespoon olive oil

  • 3 tablespoons finely chopped shallots, (about 2 shallots)

  • ¾ cup heavy cream

  • 2 teaspoons freshly grated lemon zest

  • 2 tablespoons fresh lemon juice

  • Freshly ground pepper


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

  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. 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. 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.

Cook's Notes

Make asparagus more fettuccine-friendly by blanchingthe spears, and using a vegetable peelertoshave all but the tips into strips.

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