Lemon Fettuccine with Asparagus and Salmon Caviar

• 3 ounces fettuccine
• 8 ounces asparagus, trimmed, each spear cut on diagonal into 4 pieces
• 1/2 cup whipping cream
• 2 tablespoons (1/4 stick) butter, room temperature
• 1 1/2 teaspoons grated lemon peel
• 4 tablespoons grated Parmesan cheese
• 2 teaspoons fresh lemon juice
• 2 tablespoons salmon caviar
• 2 tablespoons chopped fresh chives

1. Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 6 minutes.
2. Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer.
3. Drain.
4. Transfer to large bowl.
5. Meanwhile, stir cream, 1 tablespoon butter, and lemon peel in heavy small saucepan over medium-high heat until mixture comes to simmer.
6. Reduce heat to low.
7. Whisk in 2 tablespoons cheese.
8. Cook until sauce is smooth and thickens slightly, stirring constantly, about 1 minute.
9. Add sauce to pasta and asparagus and toss to coat.
10. Add remaining 1 tablespoon butter, 2 tablespoons cheese, and lemon juice; toss again to coat.
11. Season to taste with salt and pepper.
12. Divide pasta mixture between 2 warm bowls.
13. Spoon salmon caviar atop pasta.
14. Sprinkle with chives and serve.

fettuccine, spear, whipping cream, butter, parmesan cheese, lemon juice, salmon caviar, fresh chives

Taken from www.epicurious.com/recipes/food/views/lemon-fettuccine-with-asparagus-and-salmon-caviar-107709 (may not work)