Tom Valenti’s Fettucine with Asparagus, Parmesan and Black Pepper

  • Yield: 6 servings


12 spears jumbo asparagus (about 1 pound), ends trimmed
1/4teaspoon coarse salt
6ounces fettuccine
1/2cup water
2tablespoons unsalted butter
1tablespoon freshly squeezed lemon juice
1small garlic clove, minced
2tablespoons freshly grated Parmesan cheese
Freshly ground black pepper
1teaspoon finely grated lemon zest
1tablespoon minced fresh chives


1. Trim the tips off asparagus spears and set aside for another use. Using a vegetable peeler, thinly shave the asparagus lengthwise into wide ribbons. Set the asparagus aside.

2. Bring a large pot of water to a boil over high heat. Add salt and fettuccine, return water to a boil and cook until al dente, about 3 minutes.

3. Meanwhile, heat 1/2 cup of water in a large saucepan or Dutch oven over medium-high heat. Add butter; when melted, add lemon juice and garlic.

4. Drain fettuccine and add it to the pan with butter-lemon mixture; add asparagus ribbons, Parmesan cheese, black pepper and lemon zest. Cook, stirring, 1 minute. Add the chives and stir again. Divide fettuccine and asparagus among 6 dinner plates or wide, shallow bowls and serve.

Serves 6.