You are here: Home » Recipes » Tom Valenti’s Fettucine with Asparagus, Parmesan and Black Pepper Tom Valenti’s Fettucine with Asparagus, Parmesan and Black Pepper Recipe by Our Cookbook Collection Yield 6 servings PrintEmail Ingredients 12 spears jumbo asparagus (about 1 pound), ends trimmed1/4 teaspoon coarse salt6 ounces fettuccine1/2 cup water2 tablespoons unsalted butter1 tablespoon freshly squeezed lemon juice1 small garlic clove, minced2 tablespoons freshly grated Parmesan cheese Freshly ground black pepper1 teaspoon finely grated lemon zest1 tablespoon minced fresh chives Instructions 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. 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. 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. 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.