Spring Asparagus and Lemon Fettuccine
- 1/2 lb. uncooked fettuccine
- 2 tsp. butter
- 2 tsp. olive oil
- 1 lb. asparagus, cut into 1-inch pieces
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 large egg
- 1 C. fat-free half and half
- 1 tsp. cornstarch, mixed with 1 Tbs. water
- 1/4 C. fresh parsley, chopped
- 2 Tbs. grated Parmesan cheese
- 1 Tbs. lemon zest
- 1 Tbs. fresh lemon juice
Cook pasta according to package directions. Drain, but keep hot.
While pasta is cooking, place butter and oil into a skillet and melt them over a medium heat. Add asparagus, salt, and pepper, and cook for about 6 minutes or until asparagus begins to brown. Stir occasionally. When finished, remove skillet and set aside.
In a bowl, whisk together egg and half and half, then add to skillet used to cook asparagus. Place skillet over medium heat, add cornstarch mixture, and cook, stirring constantly, until thickened. Remove skillet from heat, then add pasta, asparagus, and remaining ingredients to skillet. Stir to combine and serve immediately.