- 1 lb. asparagus, ends trimmed
- 2 Tbs. olive oil
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 4 Tbs. (1/2 stick) unsalted butter
- Zest of 2 lemons
- Salt and freshly ground pepper, to taste
- 1 lb. fettuccine
- 1/4 cup chopped fresh chives
- 1 cup grated Parmigiano-Reggiano cheese
In an asparagus pot or steamer filled halfway with boiling salted water, add the asparagus, tips up. Cover and cook until tender, 2 to 3 minutes. Cut the asparagus into 1 1/2-inch lengths; set aside.
In a large sauté pan over medium heat, warm the olive oil. Add the garlic and cook for about 1 minute. Add the wine, bring to a boil and cook until almost evaporated. Add the asparagus, butter and lemon zest, reduce the heat to medium-low and cook until the butter melts. Season with salt and pepper.
Meanwhile, bring a large pot two-thirds full of salted water to a boil over high heat. Add the pasta and cook according to the package instructions. Drain, reserving 1 cup of the cooking water.
Transfer the pasta to a serving bowl. Add the asparagus sauce and chives and toss to coat. Add the reserved cooking water if the pasta seems dry. Pass the cheese at the table. Serves 4 to 6.