A delightful pasta dish featuring tender asparagus and a creamy lemon sauce, perfect for a quick and elegant meal.
Bring a large pot of salted water to a boil.
Salting the water enhances the pasta's flavor.
Add the asparagus to the boiling water and cook until tender-crisp, about 2-4 minutes.
Cooking asparagus briefly preserves its vibrant green color.
Remove the asparagus with a slotted spoon and transfer to a bowl of ice water to stop the cooking process.
This step helps maintain the asparagus's crisp texture.
Return the pot of water to a boil and cook the fettuccine until al dente, about 10-12 minutes. Drain.
Reserve some pasta water to adjust the sauce consistency later.
In a large skillet, heat the olive oil over medium heat and sauté the shallot until softened.
Cooking the shallot gently releases its natural sweetness.
Add the chicken broth to the skillet and bring to a boil. Reduce by half.
Reducing the broth intensifies its flavor.
Stir in the lemon juice, lemon zest, and sour cream, whisking until smooth.
Whisking ensures a creamy and well-combined sauce.
Add the cooked asparagus and fettuccine to the skillet, tossing to coat in the sauce.
Toss gently to avoid breaking the asparagus.
Serve the pasta in bowls and sprinkle with grated Parmesan cheese.
Serve immediately for the best flavor and texture.
Continua nella nostra app per un'esperienza migliore
