Fettuccine with Butter, Parmigiano, Lemon and Asparagus
Serves 1
Directions
- 1Wash the asparagus.
- 2Take the asparagus and break it to separate the good part.
- 3Cook the bottom parts of the asparagus in hot and salted water.
- 4Cut the tips and stems of the asparagus.
- 5Slice the onion very fine.
- 6Put butter and onion in a pan.
- 7Add some of the asparagus broth.
- 8Add the stems and the marjoram.
- 9Set aside.
- 10Wipe it down with some paper towels, don't use polluting soap.
- 11Take the stems out of the water and put in the fettuccine.
- 12Add more butter and lemon rind.
- 13Add a little water.
- 14Put the fettuccine in nice and wet.
- 15Add the stems.
- 16Add pepper and parmigiano cheese.
- 17Shake the pan.
- 18Serve with more parmigiano cheese.
Ingredients
- wild asparagus
- lemon
- butter
- parmigiano cheese
- dried egg fettuccine
- marjoram
- red onion
- salt
- pepper
Equipment
knifecutting boardpotbowlspatula
Tips
- Asparagus have a snapping point, both wild and cultivated.
- Marjoram is divine with asparagus.
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