Photo of Spring Asparagus Fettuccine by WW

Spring Asparagus Fettuccine

9 - 10
PersonalPoints™ per serving
Total Time
30 min
20 min
10 min
With May also being Asparagus month -- now's the perfect time to indulge in our light and lemony asparagus fettuccine.


Salted butter

2 tsp(s)

Olive oil

2 tsp(s)

Uncooked asparagus

1 pound(s), cut into 1-inch pieces

Table salt

½ tsp(s)

Black pepper

¼ pinch

Raw egg(s)

1 large

Fat free creamer

1 cup(s), such as fat-free half & half


1 tsp(s), mixed with 1 tablespoon water

Uncooked pasta

½ pound(s), fettuccine, cooked and kept hot

Fresh parsley

¼ cup(s), fresh, chopped

Grated Parmesan cheese

2 tbsp(s)

Lemon zest

1 tbsp(s)

Fresh lemon juice

2 tbsp(s)


  1. Melt butter in olive oil in a large pot over medium heat. Add asparagus, sprinkle with salt and pepper and cook, stirring occasionally, until tender and asparagus begins to brown, about 6 minutes; remove from pot 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.)
  2. Meanwhile, whisk egg and half and half together in a small bowl; add mixture to the same pot used to cook the asparagus. Place over medium heat and add cornstarch mixture, stirring constantly, until thickened. Add remaining ingredients and asparagus back to pot, stir to mix and serve immediately. Yields about 1 1/2 cups per serving.