Reviews Add Rating & Review 6 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 2 1 star values: 0
Back to Fettuccine with Asparagus Ribbons All Reviews for Fettuccine with Asparagus Ribbons - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Fettuccine with Asparagus Ribbons Credit: Annie Schlecter Recipe Summary Servings: 6
Ingredients Ingredient Checklist 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
Cook’s Notes Make asparagus more fettuccine-friendly by blanchingthe spears, and using a vegetable peelertoshave all but the tips into strips.
Gallery Fettuccine with Asparagus Ribbons Credit: Annie Schlecter
Recipe Summary Servings: 6
Gallery
Fettuccine with Asparagus Ribbons Credit: Annie Schlecter
Fettuccine with Asparagus Ribbons
Credit: Annie Schlecter
Fettuccine with Asparagus Ribbons
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
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
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.
Add pasta to pot; cook until just al dente. Reserve 1 cup cooking water; drain.
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.
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.
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.
Cook’s Notes
Make asparagus more fettuccine-friendly by blanchingthe spears, and using a vegetable peelertoshave all but the tips into strips.
Reviews
Add Rating & Review 6 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 2 1 star values: 0
Reviews
Add Rating & Review 6 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 2 1 star values: 0
Add Rating & Review
6 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 2 1 star values: 0
6 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 2 1 star values: 0
6 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 2 1 star values: 0
5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 2 1 star values: 0
All Reviews for Fettuccine with Asparagus Ribbons
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Fettuccine with Asparagus Ribbons
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
