Spring Asparagus and Lemon Fettuccine

Total Time
35 min
25 min
10 min
This recipe highlights fresh, spring asparagus in a light, lemony sauce. If you prefer bite-sized pasta, opt for penne or fusilli.


uncooked fettucine

½ pound(s)

salted butter

2 tsp

olive oil

2 tsp

uncooked asparagus

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

table salt

½ tsp

black pepper

¼ tsp


1 large

fat-free half-and-half

1 cup(s)


1 tsp, mixed with 1 tablespoon water

fresh parsley

¼ cup(s), fresh, chopped

grated Parmesan cheese

2 Tbsp

lemon zest

1 Tbsp

fresh lemon juice

2 Tbsp


  1. Cook pasta according to package directions; drain and keep hot.
  2. Meanwhile, place butter and oil in a large skillet; melt over medium heat. Add asparagus, sprinkle with salt and pepper and cook, stirring occasionally, until asparagus begins to brown, about 6 minutes; remove from skillet and set aside.
  3. In a small bowl, whisk together egg and half and half; add to skillet used to cook asparagus. Place skillet over medium heat; add cornstarch mixture and cook, stirring constantly, until thickened. Remove skillet from heat. Add pasta, asparagus and remaining ingredients to skillet; stir to combine and serve immediately. Yields about 1 1/2 cups per serving.


If using thick asparagus, peel the bottom of each stalk with a vegetable peeler and then slice each spear in half lengthwise to ensure they'll be properly cooked.

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