Asparagus Fettuccine

Ingredients

• 2 tbsp unsalted butter
• 2 tsp garlic, chopped
• 2 tbsp shallot, chopped
• 1 lb. fettuccine pasta
• 12 oz. medium-width asparagus spears, trimmed and cut crosswise into 2-inch pieces
• 1 ½  cup heavy cream
• 1/2 tsp. kosher salt, plus more for pasta water
• 1/2 tsp. black pepper, plus more for garnish
• 2 cups freshly grated parmesan cheese, divided, plus more for garnish
• 1/2 tsp. lemon zest
• 1 Tbsp. lemon juice

Directions

1. In a small saucepan over medium heat, add the butter, then cook the shallot and garlic until softened.
2. Bring a large pot of salted water to a boil over medium-high heat. Cook the pasta according to package directions, adding the asparagus during the last 2 minutes. Reserve 1/2 cup of the pasta water.
3. Meanwhile, while the pasta is cooking, add the cream to the saucepan with shallot and garlic.  Season with salt and pepper.
4. To a large serving bowl, add 1 cup of cheese and the lemon zest. Stir in the butter and cream mixture.
5. Drain the pasta and asparagus and immediately pour them into the bowl with the cream mixture. Toss a few times to coat, then add the lemon juice and the remaining 1 cup of cheese. Toss to combine, thinning with pasta water as needed to make a silky sauce. Garnish with pepper, and cheese. Serve immediately