Fettuccine With Fresh Asparagus And Lemon Cream

1. 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. 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. 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. 4

   Add the drained asparagus and fettuccine to the sour cream sauce and toss to combine. Season with salt and pepper.

5. 5

   Divide the fettuccine and asparagus among 4 warm bowls and sprinkle with Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.