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1
Bring a large pot of salted water to a boil and add the fettuccine.
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2
Cook over medium-high heat, stirring occasionally, for 12 minutes, or until al dente.
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3
Drain the fettuccine in a colander.
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4
Meanwhile, break the tough ends off the asparagus, discard, and cut the asparagus into 1-inch pieces.
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5
Place in a saucepan, add about 1/2 inch of water, and bring to a boil.
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6
Cover and cook over medium-low heat for 3 to 4 minutes, or until barely tender.
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7
(Alternatively, if you have a microwave, place the asparagus in a microwave-safe bowl.
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8
Add a few tablespoons of water, cover with plastic wrap or wax paper, and microwave on high heat for 3 to 4 minutes, or until barely tender.)
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9
Finely grate 1 tablespoon of the lemon peel.
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10
Be careful to only grate the yellow part; the white pith underneath is bitter.
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11
Squeeze 2 tablespoons of juice from the lemon.
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12
Whisk together the egg and milk in a large saucepan.
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13
Cook over medium heat for 4 to 5 minutes, or until very warm.
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14
Dont let it boil, or it will curdle.
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15
Remove from the heat, add the Parmesan cheese, asparagus, lemon zest, and lemon juice, and stir until combined.
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16
Add the fettuccine and toss until completely coated.
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17
Season with salt and pepper and serve immediately.
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18
When buying asparagus, look for firm spears with closed tips that are uniform in size, so all of the spears cook in the same amount of time.
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19
And contrary to popular belief, spears with a larger diameter are actually more tender than smaller ones.
