Ingredients
Coarse salt
1 pound asparagus, trimmed
1 pound fettuccine
1 tablespoon olive oil
3 tablespoons finely chopped shallots, (about 2 shallots)
3/4 cup heavy cream
2 teaspoons freshly grated lemon zest
2 tablespoons fresh lemon juice
Freshly ground pepper
Preparation
Bring a large pot of water to a boil; add salt. Prepare an ice-water bath; set aside. Blanch asparagus until just tender, about 3 minutes. Immediately transfer with tongs to ice-water bath to stop the cooking (keep the water at a boil). Drain.
Add pasta to pot; cook until just al dente. Reserve 1 cup cooking water; drain.
Meanwhile, shave asparagus stalks (not including tips) into long ribbons with a vegetable peeler; transfer ribbons and tips to a medium bowl as you work.
Heat oil in a large saute pan over medium heat until hot but not smoking. Add shallots; cook, stirring, until translucent, about 4 minutes. Add cream, 1/4 cup reserved cooking water, and asparagus.
Bring to a boil; add pasta. Cook, tossing, until heated through, about 2 minutes. Add more cooking water if pasta seems dry. Stir in zest and lemon juice, and season with salt and pepper.
