Asparagus Fettuccine

• 1 lb asparagus
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 14 cup dry white wine
• 4 tablespoons butter (1/2 stick)
• 1 lb fettuccine
• 14 cup chopped fresh chives
• 2 lemons, zest of
• 1 cup parmigiano-reggiano cheese (grated)
• salt & pepper, to taste

1. Cook asparagus in boiling water (I like to steam it instead of boiling in water) until tender-CRISP; then cut into 2-inch lengths.
2. In a large pan over medium heat warm olive oil, add garlic and cook about 1 minute.
3. Add wine bring to a boil and cook until almost evaporated; Add cooked asparagus buter and lemon zest, reduce heat to medium-low and cook until butter melts, season with salt and pepper.
4. In a large pot two-thirds full of boiling salted water cook pasta according to package directions; drain pasta while resevering 1 cup of cooking water.
5. Transfer pasta to a serving bowl, add Asparagus sauce and chives, toss to coat, add reserved cooking water as needed.
6. Pass the cheese at the table; enjoy.

asparagus, olive oil, garlic, white wine, butter, fettuccine, fresh chives, lemons, cheese, salt

Taken from www.food.com/recipe/asparagus-fettuccine-156996 (may not work)