Spring Asparagus Fettuccine
Although asparagus is available almost year round imported from southern climates, I prefer the fat, sweet stems of local asparagus in the spring to make this simple pasta dish.
Ingredients
1 1/2 lb asparagus
1 1/2 lb egg fettuccine
3/4 cup butter, unsalted
2 tbsp finely chopped chives
2 tbsp toasted pine nuts
Sea salt and freshly ground pepper
Freshly grated parmesan
Directions
Trim the asparagus and cut in 2-inch lengths. Cook the asparagus in boiling water until tender, 2 to 3 minutes, depending on the thickness. Drain and refresh under cold water. Heat the butter over low heat until it starts to go nutty brown in colour. Add the asparagus to the butter. Bring a large stock pot of water to a boil and add 1 tbsp of sea salt. Cook the fettuccine for 3 to 5 minutes until just tender. Drain the water. Add the butter and asparagus, chives and pine nuts. Season to taste. Return to heat and warm through. Sprinkle with freshly grated parmesan and serve.