This recipe serves up spring asparagus two ways: blended into a smooth sauce that’s tossed with fettuccine, and sautéed in bite-size pieces that get stirred into the dish just before serving.
- 5 Tbs. olive oil, divided
- 5 cloves garlic, minced (2 Tbs.)
- 2 lb. asparagus, trimmed and sliced diagonally into 1-inch lengths
- 3 Tbs. fresh lemon juice
- 1/4 tsp. freshly ground black pepper
- 8 oz. fettuccine
- 1 Tbs. grated lemon zest
Heat 2 Tbs. oil in skillet over medium heat. Add garlic, and sauté 2 minutes, or until golden. Stir in asparagus, and season with salt, if desired. Sauté 2 minutes, then cover skillet, and cook 5 minutes, or until asparagus is bright green and just tender. Transfer half of asparagus to plate, and set aside.
Cook remaining asparagus 1 minute more, then transfer to bowl of food processor. Add lemon juice, pepper, and remaining 3 Tbs. oil, and blend until sauce is smooth.
Cook pasta according to package directions. Drain, reserving 1/4 cup cooking water. Return pasta to pot, and toss with asparagus sauce, reserved cooking water, and lemon zest. Stir in reserved asparagus, and season with salt and pepper, if desired.
- Calories: 394
- Carbohydrate Content: 49 g
- Fat Content: 18 g
- Fiber Content: 5 g
- Protein Content: 10 g
- Saturated Fat Content: 3 g
- Sodium Content: 17 mg
- Sugar Content: 4 g