Fetuccini with aspargus and lemon mascarpone frmo Genoa - KPTV - FOX 12

Fetuccini with aspargus and lemon mascarpone frmo Genoa

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Fettuccini with Asparagus and Lemon Mascarpone

 from Chef David Anderson, Genoa & Encanto

• 1 lb fresh asparagus
• 1 lb fresh or dried fettuccini
• 1 shallot, medium, minced
• 1 small carrot, minced
• 1 stalk celery, minced
• 1 bunch chives, minced
• ½ cup mascarpone
• 1 lemon (juice & zest)
• ¼ cup butter
• olive oil

Trim asparagus and slice the stalk lengthwise. Coat asparagus with a bit of olive oil and grill to a light char and set aside.

Combine lemon juice, zest and mascarpone, set aside.

Bring salted water to a boil and add pasta, return water to a rolling boil & cook pasta thoroughly.

Meanwhile, melt butter in a sauté pan; add 2 ounces pasta water, the minced vegetables and asparagus to the pan.

Portion pasta into bowls. Add the asparagus & sauce. Top with a heaping teaspoon of mascarpone. Serve hot or at room temperature.