Asparagus Ribbon Pasta Lemon Zest (Print View)

Tender asparagus ribbons and zesty lemon brighten this fettuccine for a fresh, elegant meal.

# Components:

→ Pasta

01 - 12 oz fettuccine or tagliatelle

→ Vegetables

02 - 1 bunch (approx. 14 oz) fresh asparagus, tough ends trimmed
03 - 2 cloves garlic, finely minced
04 - 1 small shallot, finely chopped

→ Sauce

05 - 3 tablespoons extra-virgin olive oil
06 - 2 tablespoons unsalted butter
07 - Zest of 2 lemons
08 - 2 tablespoons freshly squeezed lemon juice
09 - ½ cup grated Parmesan cheese, plus extra for serving
10 - Salt and freshly ground black pepper, to taste

→ Garnish

11 - 1 tablespoon chopped fresh parsley
12 - Additional lemon zest for confetti-style strips

# Method:

01 - Bring a large pot of generously salted water to a rolling boil. Add the fettuccine or tagliatelle and cook until al dente, following package directions. Reserve approximately ½ cup of the pasta cooking water before draining the pasta thoroughly.
02 - While the pasta is cooking, prepare the asparagus. Using a vegetable peeler, carefully shave the asparagus stalks into long, thin ribbons. Set the asparagus tips aside.
03 - In a large skillet set over medium heat, combine the extra-virgin olive oil and unsalted butter. Once the butter has melted and is shimmering, add the finely chopped shallot and minced garlic. Sauté for approximately 2 minutes, until the aromatics are fragrant and softened, without browning.
04 - Add the asparagus ribbons and reserved tips to the skillet. Sauté gently for 2-3 minutes, just until the asparagus is tender-crisp and retains its vibrant green color.
05 - Reduce the skillet's heat to low. Add the drained pasta to the skillet with the asparagus. Toss gently to combine the pasta and vegetables. Stir in the lemon zest, freshly squeezed lemon juice, and grated Parmesan cheese. If the sauce appears too thick, gradually add small amounts of the reserved pasta water to achieve a silky, emulsified consistency.
06 - Season the pasta dish generously with salt and freshly ground black pepper to your preference. Divide the pasta among serving plates. Garnish with additional lemon zest prepared in confetti-style strips and freshly chopped parsley. Serve immediately, offering extra grated Parmesan cheese on the side.

# Expert Advice:

01 -
  • Ready in just 30 minutes from start to finish
  • Uses simple ingredients that highlight seasonal produce
  • Creates an impressive presentation with minimal effort
  • Versatile enough for weeknight dinners or special occasions
02 -
  • The vegetable peeler technique transforms ordinary asparagus into an elegant ingredient
  • This dish showcases seasonal produce at its peak
  • Perfect balance of bright acidity rich cheese and fresh vegetables
  • Impressive enough for company yet quick enough for weeknights
03 -
  • Always reserve pasta water before draining the secret ingredient that professional chefs use to create silky sauces that cling perfectly to pasta
  • When creating asparagus ribbons rotate the spear slightly between each stroke with the peeler to create even ribbons from all sides
  • The heat from the just-cooked pasta will continue cooking the delicate asparagus ribbons so err on the side of undercooked asparagus in the pan

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