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

  • Yield 6 servings


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



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