Spring Asparagus And Lemon Fettuccine
Categories: Vegetarian
Ingredients:
- 2 tsp butter
- 2 tsp olive oil
- 1 pound asparagus, cut into 1-inch pieces
- 1/2 tsp table salt
- 1/4 tsp black pepper
- 1 large egg(s)
- 1 cup fat-free creamer, such as fat-free half-and-half
- 1 tsp cornstarch, mixed with 1 tablespoon water
- 1/2 pound cooked fettuccine, cooked and kept hot
- 1/4 cup parsley, fresh, chopped
- 2 Tbsp grated Parmesan cheese
- 1 Tbsp lemon zest
- 2 Tbsp fresh lemon juice
Preparation:
- Place butter and olive oil in a large skillet;
- melt over medium heat.
- Add asparagus, sprinkle with salt and pepper and cook, stirring occasionally, until asparagus begins to brown, about 6 minutes;
- remove from skillet and set aside. (Note: If using thick asparagus, peel the bottom of each stalk with a vegetable peeler and then slice each in half lengthwise to ensure they'll be properly cooked.)
- Meanwhile, whisk egg and creamer together in a small bowl;
- add mixture to skillet used to cook asparagus.
- Place skillet over medium heat and add cornstarch mixture, stirring constantly, until thickened.
- Add remaining ingredients and asparagus back to pot, stir to combine and serve immediately.
- Yields about 1 1/2 cups per serving.
First Made:
2007-12-08
2007-12-08
Yield:
4 servings
4 servings